Spinach soup with basil

Ingredients for 4 servings:

• 250 g leaf spinach, frozen
• 1 onion(s)
• 1 clove(s) garlic
• 4 tbsp oil (olive oil)
• 600 ml chicken broth
• 1 bunch of basil
• 200g Camembert(s)
• Salt
• pepper
• nutmeg
• 2 slices of toast

Instructions

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

Thaw the spinach. Peel and finely chop the onion and garlic. Sauté in 2 tablespoons of olive oil until translucent. Add the spinach, pour in the broth, and bring to a boil. Cook for about 10 minutes. Clean the basil, pluck the leaves from the stems, and add to the spinach. Remove the rind from the cheese and mash it with a fork, then melt it in the soup. Puree everything and season with salt, pepper, and nutmeg. Remove the rind from the bread, cut it into cubes, and toast it in the remaining olive oil until golden brown! Add to the soup!