Pureed Spinach Soup
1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Tablespoon, 2 Small pots, 1 Kitchen scale, 1 Small bowl, 1 kleiner Whisk, 2 Bowls, 1 Mixing bowl, 1 Hand mixer, 1 Fine-mesh sieve, 1 Baking sheet, 1 Parchment paper, 1 Wire rack
Heat the oil and cook the onion until soft, then add the potato and stir for 2 minutes.
Add the stock and bring to the boil. Cook gently until the potato is tender then add the spinach and cook until wilted.
Meanwhile make the garnish: heat the oil in a small pan add the onions and cook until the onions are brown and crisp. Drain on kitchen paper.
When the soup is cooked puree with a hand blender, then gently reheat. Season with salt and pepper and stir in the soft cheese.
Ladle the soup into bowls and garnish with the fried onion.