Potato-spinach soup

Ingredients for Potato-spinach soup

Instructions for Potato-spinach soup

To prepare the Potato-spinach soup recipe, please follow these instructions:

Put the frozen spinach in a sieve and let it thaw slightly up. cut cleaned Leek into slices or chop onion coarsely. Cut parsley root and potatoes in small pieces.

Heat the oil well up in a pan and pour the onion/leek and parsley root in. Fry them for a few minutes and stir the potatoes in. Stir and pour vegetable broth in. Boil up and put a lid on. Let the soup simmer about 20 minutes, for everything is tender.

Puree the soup in a blender (or food processor) and pour it back into the Pan, but don't let 2-3 dl. soup in Blender.

Cut it slightly thawed spinach through sometimes and chop it along with the broth in the blender. It must not be chopped fine.

Cook the soup in the pot up and pour the cream into the soup can be made ready in. it already.

Before serving: Boil the soup through and stir the soup in which are mixed with spinach. Boil up and season to taste with salt, pepper and a little shredded spinach. Eat wholemeal bread to the soup.

Tips:
Groftrevet carrot can stir in the soup just before it is poured up. Cold sour cream or crème fraîche 9 18% can be served to the hot soup.