Creamy Spinach and Herb Soup with Croutons
For the croutons: Cut the bread into cubes. In a skillet, melt the butter. Add the bread cubes and toast until golden on all sides. Remove to drain on paper towels and sprinkle with salt.
For the soup: Rinse the spinach and blanch in boiling salted water. Squeeze out as much water as possible and chop. Rinse, shake dry and pluck leaves from the herbs. Peel and chop the shallot. Peel and finely grate the potatoes.
In a skillet, heat the butter. Add the shallot and sauté until translucent. Pour in the broth and add the potatoes. Simmer until the potatoes are cooked through, about 10 minutes. Stir in the cream, crème fraîche, spinach and herbs, and puree. Season with salt and pepper and divide between soup glasses. Garnish with fresh herbs and croutons.