Cold spinach and cheese soup

Ingredients for 6 servings:

• 225 g young leaf spinach, hard stems removed
• 600 ml milk
• 700 ml vegetable stock
• 200 g herb cream cheese with garlic
• 1 pinch(s) of salt and pepper
• n. B. Croutons

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Place the spinach in a large saucepan, add the milk and stock, and bring to a boil. Reduce the heat and simmer for 12 minutes. Remove the pan from the heat and let cool. Purée the cold soup in batches in a food processor or blender. Stir the cheese into the soup until smooth and creamy. Transfer the soup to a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate for at least 3 hours. Stir the soup well before ladling it into soup bowls. Add croutons, if desired, and serve immediately.