Spinach and Parsley Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
- Ingredients
- 4 cups Spinach
- 2 Tbsps butter
- 1 clove garlic cloves (diced)
- 2 scallions (sliced into rings)
- ⅔ cup floury potatoes (diced)
- 2 Tbsps all-purpose flour
- 3 ½ cups vegetable stock
- 1 handful parsley (leaves picked)
- 1 handful Basil (leaves picked)
- 1 small box microgreen (cress)
- ½ cup Crème fraiche
- 1 tsp lemon juice
Preparation steps
1.
Quickly blanch the spinach in salted water. Drain well, rinse with cold water, and roughly chop.
2.
Heat the butter in a pan and quickly fry the garlic and spring onions. Add the potatoes, stir in the flour and deglaze with the stock. Simmer gently for around 15 minutes, stirring from time to time.
3.
Add the spinach, parsley, basil, cress and crème fraîche to the soup and blend to a fine purée. Pass through a sieve if desired. Depending on the desired consistency, reduce a little further or add a little more stock.
4.
Season to taste with salt, lemon juice and ground black pepper. If desired, serve in heat-resistant glasses, with flatbread on the side.
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