Spinach Cream Soup

Ingredients

• 500 g spinach
• Salt
• 1 large onion
• 400 g waxy potatoes
• 150 g celery root
• 2 tbsp olive oil
• 1 splash dry white wine
• 800 ml vegetable broth
• 1 handful basil
• 1 handful violet flowers
• 6 tbsp crème fraîche
• Lemon juice
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, trim and remove tough stems from the spinach. Blanch briefly in salted water, shock in ice water, drain and roughly chop.

2. 2.

   Peel and dice the onion, potatoes and celery root. In a pot, sauté them quickly in hot oil. Deglaze with white wine and broth, then simmer gently for about 20 minutes, stirring occasionally.

3. 3.

   Coarsely chop basil and add it to the soup along with spinach and flowers (reserve some for garnish). Blend everything finely (using a blender if desired), return to the pot (strain if preferred) and bring to a boil. If the soup is too thick, add more broth.

4. 4.

   Remove from heat and stir in 4 tbsp crème fraîche. Season with lemon juice, salt and pepper. Serve garnished with remaining crème fraîche and flowers.