Spinach Soup

Ingredients

• 250 g fresh spinach
• Salt
• 250 g waxy potatoes
• 1 Garlic clove
• 1 Shallot
• 2 tbsp butter
• 2 tbsp flour
• 1 l vegetable broth
• 200 ml heavy cream
• 1 tsp lemon juice
• pepper (ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Wash, trim and briefly blanch the spinach in salted water, shock in ice water, drain and roughly chop. Peel and dice the potatoes, garlic, and shallot. Sauté the shallot with the garlic in hot butter in a pot, add the potatoes, stir in flour, and deglaze with broth. Simmer gently for about 15 minutes, stirring occasionally.

2. 2.

   Add the spinach with 150 ml cream to the soup and blend until smooth. If desired, simmer further or add more broth to reach preferred consistency.

3. 3.

   Season with salt, lemon juice, and pepper; ladle into bowls. Spoon a bit of remaining cream in the center and sprinkle fresh nutmeg before serving.