Spinach soup
portions
Ingredients
- 2 tbsp Extra-virgin olive oil
- 1 pcs Onion
- 3 pcs Green onions
- 2 pcs Garlic cloves
- 1 pcs Russet potato
- 450 gr Spinach
- 4 cups Vegetable broth
- 0.5 cups Heavy cream, plus more for garnish
Method
- In a large pot or dutch oven over medium heat, heat oil. Add onion and green onions and cook until beginning to soften, about 5 minutes. Stir in garlic, then add potato and spinach. Pour over broth and bring to a boil. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes. Season with salt and pepper.
- Use an immersion blender to blend soup until smooth. Stir in cream.
- Garnish with more cream and croutons.