John Myers
Cream of Spinach Soup with Croutons
The perfect cream of spinach soup with croutons recipe with a picture and simple step-by-step instructions.
- 500 g Fresh spinach
- 60 g Butter
- 1 Onion red
- 2 tbsp Flour
- 375 ml Milk
- 625 ml Vegetable broth
- 0,25 teaspoon Freshly grated nutmeg
- 25 g Croutons
- Salt and pepper
- Remove the spinach stalks, wash and chop the leaves. Melt the butter in a saucepan, peel the onion and cut into cubes. Steam with the spinach until soft, let collapse briefly while stirring. Add the flour and mix with the vegetables. Take the saucepan off the heat, stir in the vegetable stock, bring to the boil again. Simmer until creamy over medium heat. Add the remaining ingredients. Cover and simmer for 15-20 minutes and puree until smooth with a mixer. Season with salt and pepper and add the grated nutmeg. To serve, arrange with the croutons as desired.
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