in Soup Recipes

Spinach curry soup

updated

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Ingredients for 4 servings:

  • some butter
  • 4 spring onions, finely chopped
  • 2 tbsp curry powder
  • 250 g leaf spinach
  • 400 g floury potatoes, peeled and diced
  • 8 dl vegetable broth
  • 2 dl sweet cream
  • ½ dl white port wine
  • 2 egg yolks
  • Salt
  • Black pepper, freshly ground
  • nutmeg
  • 4 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Heat the butter and sauté the spring onions, then stir in the curry powder. Add the diced potatoes and spinach and sauté for 2 minutes. Pour in the broth, bring to a boil, and then simmer over medium heat for about 15 minutes, until the potatoes are tender. Then puree with a hand blender. Whisk the port wine, cream, and egg yolk thoroughly and season with salt, pepper, and nutmeg. Then add to the soup and bring back to a boil briefly, adjusting seasoning if desired. Ladle into bowls and garnish with the 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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