Creamy Green Vegetable Soup with Tortellini
- 250 grams baby Spinach
- 1 small onion
- 1 garlic
- 2 tablespoons butter
- 800 milliliters Chicken broth
- freshly ground peppers
- Broccoli (per 100 grams)
- Snow peas (per 100 grams)
- 100 grams young green Shelled fava bean
- 125 grams Whipped cream
- 12 green, fresh Tortellini (homemade or refrigerated store-bought)
- 30 grams freshly grated Parmesan
Clean the spinach, rinse and drain well. Heat the butter in a saucepan. Peel the garlic and onion and sauté until translucent. Add the spinach and cook until wilted. Add the broth, bring to a boil and season with salt, pepper and nutmeg. Simmer over low heat for about 10 minutes.
Cut the broccoli into small florets. Remove the strings from the snow peas. Bring a large pot of salted water to a boil. Add the broccoli, snow peas and favas and cook 3-4 minutes. Drain, rinse under cold water and drain well.
In a blender, working in batches if necessary, puree the soup and return it to the saucepan. Add the cream, bring to a boil and generously season. Add the tortellini to the simmering soup and cook 4-8 minutes depending on the size of the tortellini. Add the vegetables and simmer 1-2 minutes until heated through.
Pour the soup into bowls and serve sprinkled with Parmesan.