Serves: 4 Persons
Preparation time: 15 minutes
Cooking time: 30 minutes
Techniques: Puree
Method
- In a large pot or dutch oven over medium heat, heat oil.
- Add onion and green onions and cook until beginning to soften, about 5 minutes.
- Stir in garlic, then add potato and spinach.
- Pour over broth and bring to a boil.
- Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes.
- Season with salt and pepper.
- Use an immersion blender to blend soup until smooth. Stir in cream.
- Garnish with more cream and croutons.
MAKE CROUTONS
- In a medium skillet over medium heat, melt butter.
- Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes.
- Drain on paper towels and season immediately with salt.
Ingredients
For the croutons