Creamy Spinach Soup
Rinse the spinach, cut off the stalks and coarsely chop the leaves. Set a few leaves aside for the garnish. Rinse, peel and cube the potato. Pour 1/8 liter (approximately 1/2 cup) of broth into a saucepan, add the diced potato and simmer. Peel and thinly slice the onion and garlic. Melt the butter in a large saucepan and saute the garlic and onion. Add the spinach and saute.
Pour in the remaining broth and potato. Simmer until the potato is soft. Puree with a hand blender and season with lemon juice, salt and pepper. Stir in the creme fraiche. Rinse the shrimp, pat dry and warm in the soup. Serve garnished with spinach leaves.