Spinach Cream Soup

Ingredients

• 0.75 l vegetable broth
• 1 large onion
• 2 large potatoes
• 100 g heavy cream
• 200 g winter spinach
• 12 wild garlic leaves
• 2 Tomatoes

Instructions

1. 1.

   Peel potatoes, slice into rounds. Peel onion and dice; combine both in about 20 minutes simmering in vegetable broth until tender. Remove from heat, stir in cream, then blend until smooth. Boil tomatoes briefly, peel, quarter, seed, and finely dice.

2. 2.

   Wash spinach and wild garlic leaves, shake dry and cut into fine strips. Briefly cook spinach with the soup. Let wild garlic leaves boil once only. Sprinkle with tomato cubes before serving.