Tuesday, 18 January 2011

Cream of Spinach Soup

This is a superfast, tasty and healthy soup. The spinach can be substituted with watercress or rocket.

1/2 l vegetable stock
1 red onion or shallotte, very finely chopped
1 garlic clove, very finely chopped
200-250 g spinach, optionally coarsely chopped
freshly ground black pepper
pinch of freshly ground nutmeg
sea salt to taste
extra virgin olive oil
crème fraîche or Greek-style yoghurt

1. Heat about 1 tbsp of olive oil, add the onion and garlic and stir over a medium heat until soft.
2. Add the spinach and coat with the onion-garlic mix. Season with black pepper and nutmeg.
3. Add boiling stock and turn of the heat. When the spinach is wilted, puree, check the seasoning and serve with a little crème fraîche or Greek-style yoghurt.

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