Spinach, potato and crème fraiche soup
( SERVES 3 )
This simple soup packs in lots of spinach, with a healthy dollop of delicious crème fraiche to enrich it further. Use frozen spinach to make it even easier.
|1 Tbsp||Olive oil|
|1 large||Onion, peeled and finely chopped|
|2 cloves||Garlic, peeled and finely chopped|
|2 large||Floury potatoes, (such as Agria), peeled and cut into chunks|
|500 g||Spinach leaves, washed|
|½ bunch||Fresh parsley, roughly chopped|
|4 cups||Vegetable stock|
|½ cup||Creme fraiche|
|1 serving||Salt and pepper|
- Set a large, heavy pot over medium heat. Add the oil, followed by the onion, garlic, potatoes and a large pinch of salt. Cook, stirring occasionally, for 10 minutes. Add the spinach, chopped parsley and stock. Bring to a simmer, then cover and simmer for 10-15 minutes, until the potatoes are soft.
- Remove from the heat. Add the butter and half the crème fraiche. Puree until smooth, using a stick blender or food processor. Taste for seasoning and add more salt and pepper as necessary. Reheat until very hot (don’t let it boil), then divide between bowls. Top each one with a dollop of the remaining crème fraiche and serve.
See more of Lucy's spinach recipes