Cream of spinach soup with cheese croutons

Ingredients for 4 servings:

• 1 liter meat broth or vegetable broth (instant)
• 500 g leaf spinach (frozen)
• 2 cloves garlic
• 1 onion(s)
• 1 cup of cream
• 2 potatoes
• 100 g blue cheese
• 1 egg(s)
• 2 tbsp butter
• 2 slices of toast
• 50 g Parmesan, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Chop the onion and fry in 1 tablespoon of butter. Finely dice the potatoes and fry them. Allow them to brown slightly, then add the peeled and roughly chopped garlic. Stir briefly and then add the spinach. Gently fry while stirring, then deglaze with the broth. Pour in about half a cup of cream and crumble the cheese. Cover and simmer for 15 minutes. Meanwhile, finely dice the bread and toast it in 1 tablespoon of butter. Once the bread cubes have browned slightly, reduce the heat, sprinkle over the Parmesan cheese, and stir. Then vigorously pass the soup through a food mill. Whisk the egg with the remaining cream and stir in the passata (careful: the soup must not be boiling). Season to taste with nutmeg and a little pepper, if desired. Add the croutons and serve immediately. Enjoy!