Fragrant spinach cream soup with cream 🍵

Kitchen appliances and utensils: stove, pan, knife, blender, cutting board.

Ingredients

fresh or frozen spinach	150-200 g
potatoes	2-3 pcs.
leek	1 stalk
cream	200 g
bouillon	300 ml
butter	40 g
olive oil	20 ml
salt	1 tsp
ground pepper	½ tsp
Provencal herbs	1 tsp
ground nutmeg	1 pinch
parsley	½ beam
crackers	50 g

Step cooking

1. We wash one large stalk of leek under the tap, cut into thin rings on a cutting board and set aside for now.
   
2. Two hundred grams of my fresh spinach under running water, let it dry a little, drain the water, cut the stems, remove the spinach while to the side.
   
3. Pour 20 ml of fresh olive oil into the pan, put on fire, heat the oil and add the onion chopped into rings. Then add another 40 grams of butter to the pan. We mix with a kitchen spatula, we will passer until the onion becomes transparent. This is about five minutes.
   
4. While frying the onions, put in the pan an incomplete teaspoon of a mixture of Provence herbs, mix, simmer a little over medium heat.
   
5. We peel three large potatoes, peel them under the tap with cold water, cut the potatoes into small cubes on a cutting board. Add the chopped product to the pan with sautéed onions, add 300 ml of broth, put on low heat, close the pan with a lid, simmer the potatoes until soft. This is approximately 12-15 minutes. Optionally, you can add one pinch of ground nutmeg, but this is at your discretion, depending on your preference.
   
6. When the potatoes become soft, add the previously chopped spinach to the pan, mix, give the ingredients another five to seven minutes to simmer on the fire, and then remove the pan to the side, turn off the stove.
   
7. Using a blender, mix the mass to a puree state. Add 200 ml of fresh cream of any fat content to the resulting mixture. Stir the mass with a tablespoon, return the pan to the fire.
   
8. Turn on the stove again, bring to a boil and cook for 2-3 minutes over low heat, constantly stirring the puree with a tablespoon. At the end of cooking, add a teaspoon of salt and half a teaspoon of ground black pepper to the soup, mix.
   

Creamy spinach and cream soup is ready. Pour soup with soup ladle into portioned dishes, put 2-3 crackers on top of each of them and a pinch of freshly chopped parsley chopped in advance. Now the soup is ready to serve.

Video recipe

In order to better study the process of making spinach soup puree, find out what components are used for cooking, their quantity and preparation technology, you should watch this video.