in Soup Recipes

Potato and spinach soup

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Ingredients for 4 servings:

  • 1 ½ liters vegetable broth
  • 2 pinches of saffron
  • 250 g spinach
  • 2 tbsp olive oil
  • 1 onion(s)
  • 1 clove(s) garlic
  • 250 g potatoes, small, peeled, sliced
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Blanch the spinach for 2 minutes in lightly salted water. Then immediately plunge into ice water and drain. Sauté the onion and garlic in olive oil, then add the spinach. Pour in the broth, add the potatoes, and simmer for about 15 minutes, until the potatoes are tender. Season to taste with salt, pepper, saffron, and a pinch of nutmeg. Blend everything. Children love this soup.

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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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