Spinach Soup with Sour Cream and Garlic Croutons

Serves: 4 Persons
Preparation time: 15 minutes
Cooking time: 30 minutes
Techniques: Puree


For the croutons

  1. In a large pot or dutch oven over medium heat, heat oil.
  2. Add onion and green onions and cook until beginning to soften, about 5 minutes.
  3. Stir in garlic, then add potato and spinach.
  4. Pour over broth and bring to a boil.
  5. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes.
  6. Season with salt and pepper.
  7. Use an immersion blender to blend soup until smooth. Stir in cream.
  8. Garnish with more cream and croutons.


  1. In a medium skillet over medium heat, melt butter.
  2. Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes.
  3. Drain on paper towels and season immediately with salt.