Creamy spinach soup

Posted by adm On December - 26 - 2011

How to cook Creamy spinach soup


  • 1 tbs olive oil
  • 1 brown onion, halved, coarsely sliced
  • 2 garlic cloves, humbled
  • 2 tsp ground cumin
  • 1L (4 cups) vegetable or chicken strain
  • 4 (around 1kg) sebago (napped) potatoes, raw, coarsely shredded
  • 2 bunches English spinach, stems cut, water-washed
  • Saltiness & freshly ground black peppercorn
  • 65g (1/4 cup) sour pick
  • Crusty clams, to service

How to:

  • Heat the oil in a large saucepan over medium rut. Add the onion and falsify, stirring, for 5 minutes or until subdued. Add the garlic and cumin and make, stirring, for 30 seconds or until redolent.

  • Increase heat to highschool. Add the stock and bring to the seethe. Add potato and reduce heat to sensitive. Simmer, uncovered, for 10 minutes or until potato is tenderise. Add spinach and cook for 2-3 minutes or until the spinach wilts. Set aside for 10 minutes to cool somewhat.

  • Place half the spinach mixture in the bowl of a food processor and process until quiet. Transfer to a clean saucepan. Repeat with remaining spinach assortment. Place over low heat and fudge, stirring, for 4-5 minutes or until heated through. Remove from oestrus. Taste and sea son with salt and peppercorn.

  • Ladle soup among serving bowls. Top with a dollop of sour cream and season with peppercorn. Serve with crusty bread.

  • Prepare time:30 min.

    Cooking time:25 min.

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