This spinach soup is one of my favourite. It is rich, aromatic and creamy and what is more - it is quite easy to cook.
INGREDIENTS:
Water - 500 ml
Potatoes - 250 g
Cream (I used 30%) - 400 ml
Spinach - 200 g
Onion - 1 pc
Butter - 50 g
Dill (I used dry)
Garlic - to taste (I used 2 cloves)
Ground black pepper and salt - to taste
STEP 1
For this soup, you can use fresh or frozen spinach. The soup with frozen spinach is also delicious; there is no need to defrost it. I used fresh spinach. I washed it thoroughly and dried it. You can remove any long stems, leaving only the leaves.
STEP 2
Peel the potatoes and cut into small cubes.
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STEP 3
Peel and finely dice the onion. Pieces do not need to be very small.
STEP 4
| Take about 50 grams of butter and melt it in a heavy-bottomed saucepan over medium heat. | Add the onion and fry in the butter until golden brown. |
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STEP 5
Add potatoes to the onion and fry everything together for 2-3 minutes stirring from time to time.
STEP 6
Pour 500 ml of boiling water in, wait till it boils again, and simmer the soup over low heat for 15-20 minutes until the potatoes are cooked.
STEP 7
| Add the spinach and chopped dill if you have it fresh (I had it dry and already cut). Season the soup with salt and pepper, then add dried or minced fresh garlic, salt, and pepper. | Cover the pan, bring to a boil, and simmer for 5-7 minutes. |
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STEP 8
Blend the soup with an immersion blender until smooth. Pour in the cream.
STEP 9
Return the soup to a simmer. Stirring constantly, bring the soup to a boil and immediately remove from the heat.
Ladle the soup into bowls and serve with croutons. Enjoy!
