Creamy Baby Spinach Soup with Nutmeg
30 min
Under an hour
Sezamo
Preparation method
Ingredients overview
- 1 pc yellow onion
- 1 teaspoon clarified butter (ghee)
- 250 g fresh baby spinach
- 2 pcs white potatoes
- 1 l liquid vegetable broth
- 2 cloves fresh garlic
- 100 ml cooking cream 15%
- 1 pinch ground nutmeg
- 1 pinch iodized table salt
- 1 pinch ground black pepper
Peel the onion and garlic, then chop them finely. Peel the potatoes and cut them into cubes. Wash the baby spinach leaves thoroughly and let them drain.
In a large pot, sauté the onion and garlic in clarified butter (ghee) until translucent. Add the potato cubes and vegetable broth. Season with a little salt and simmer over medium heat until the potatoes are tender.
Transfer the mixture to a blender, add the fresh baby spinach, and blend until you get a fine and homogeneous cream. Pour in the cooking cream and adjust the taste with pepper and ground nutmeg. Serve the soup warm, possibly with crispy croutons.
Chef's tip
For an even finer texture, you can pass the soup through a sieve after blending. If you want a vegan option, replace classic cream with a plant-based coconut or cashew cream.
Ingredients
Nutritional values
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