Easter is here and our garden is coming alive. We usually eat our first spinach leaves raw, but there’s more spinach every day. I can’t think of a recipe which would be a better celebration of spring than this spinach soup. It’s so green, fresh and vibrant. For those who grow some of their food, this is an ideal dish. Basically all you need to buy is cream. But don’t feel bad if you need to shop for the ingredients. They are in season right now!
Ingredients (2 servings)
- 20 g butter
- 1 clove of garlic
- 2-3 spring onions
- 1 potato
- 500 ml stock (vegetable or chicken)
- 250 g spinach
- 200 ml cream (around 12% fat)
- salt and pepper to taste
Melt the butter in a pot over medium heat. Add chopped garlic and spring onion. Let soften and make sure the garlic does not burn. It could turn bitter. Add chopped or grated potato and stock. I suggest to use homemade stock. Boil for about 15 minutes until the potatoes get soft. Add roughly chopped spinach and boil for 10 more minutes.
Once spinach is soft, blend with immersion blender. You can pass the soup through a sieve at this point, but this is optional. Add cream and salt and pepper to taste. You can heat the soup up at this point, but do not bring to boil again. You can serve the soup with croutons. We’ve served it with mustard flowers.
The whole process can be seen in video below. We have included a couple of shots from our humble garden. If you like the content. Please consider subscribing to our Youtube channel. Thank you!