Spinach Soup
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
5
- Ingredients
- 3 tsps clarified butter
- 1 large, red onion
- 1 garlic clove
- 1 pinch salt
- 120 grams Rice
- 4 cloves
- 1 tsp Cumin
- ¼ tsp freshly grated Nutmeg
- 1.3 liters Vegetable broth
- 450 grams Spinach
- 1 lemon (zested and juiced)
- 100 grams Double cream
- 100 grams Greek Yogurt (0.1% fat)
- salt
- freshly ground peppers
- 4 slices Toast
- 2 Tbsps butter
Preparation steps
1.
Peel, halve and finely dice the onion and garlic. Dice the bread and fry in hot butter. Drain the croutons on a paper towel. Heat the clarified butter and saute the onion and garlic. Add the rice. Grind the cloves and cumin in a mortar and add to the pot. Add the nutmeg. Pour in about 300 ml (approximately 1.25 cups) of broth and simmer for about 10-15 minutes.
2.
Rinse the spinach. Add the spinach to the pot and simmer. Add the remaining broth and boil vigorously for about 5 minutes. Puree well. Add the lemon zest and lemon juice. Bring back up to a boil for a moment and remove from the heat. Stir in the double cream. Season with salt and pepper. Serve the soup garnished with croutons and a dollop of yogurt.
