in Soup Recipes

Cream of spinach soup

updated

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Ingredients for 4 servings:

  • 450 g spinach, frozen
  • 1 m.-large shallot(s)
  • 1 medium-sized garlic clove(s)
  • 1 m.-sized potato(s)
  • 2 tbsp oil
  • 4 tbsp crème fraîche with herbs
  • salt and pepper
  • nutmeg
  • 800 ml vegetable stock

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw the spinach. Peel and finely chop the shallot and garlic. Peel and dice the potato. Heat the oil in a saucepan. Sauté the shallots and garlic over medium heat for about 1 minute until translucent. Add the diced potatoes. Pour in the stock, bring to a boil, and simmer gently over medium heat for 10 minutes. Stir in the spinach and 1 tablespoon of the crème fraîche, bring back to a boil, and simmer uncovered for another 4-5 minutes. Purée with a hand blender. Season the soup with nutmeg, salt, and pepper. Ladle into soup bowls and garnish with the remaining crème fraîche.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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