Spinach and Herb Cream Soup with Potato Cubes

Ingredients

• 1 potato
• 2 tbsp oil
• 100 g Spinach
• 40 g young nettles
• 1 bunch parsley
• 0.5 bunch chervil
• 2 shallots
• 1 Garlic clove
• 1 tbsp butter
• 1 l poultry broth
• 200 g whipping cream
• Salt
• ground pepper (from the mill)
• nutmeg
• 1 tsp lemon juice

Instructions

1. 1.

   Peel and dice the potato, then quickly fry in hot oil until crisp; drain on a sieve and season with salt.

2. 2.

   Wash, rinse, and roughly chop spinach, nettles, and herbs, setting aside a few leaves from each.

3. 3.

   Peel and finely dice shallots and garlic; sauté in 1 tbsp butter in a pot until translucent. Add spinach, nettles, and herbs; let them wilt. Pour in broth, simmer for 10 minutes, then stir in cream, bring to a boil, and blend until smooth. Season with salt, pepper, nutmeg, and lemon juice.

4. 4.

   Serve by spooning the soup into pre-warmed bowls, topping with potato cubes and reserved herb leaves as garnish.