Creamy spinach soup

 Cooking 30 minutes
 Preparation 15 minutes
 4 servings

Ingredients

  • 1 medium onion, finely chopped
  • 1 bag (227g) Florette fresh spinach, chopped
  • 30 mL (2 tablespoons) butter
  • 2.5 mL (1/2 teaspoon) curry
  • 2 medium potatoes, finely chopped
  • 1L (4 cups) – defatted chicken broth
  • 167 mL (2/3 cup) 15% cooking cream
  • 15 mL (1 tbsp) lemon juice
  • 63 mL (1/4 cup) grated fresh parmesan cheese
  • Salt and pepper

Steps

  1. In a large saucepan, melt the butter and onion.
  2. Add the potatoes and spinach.
  3. Stir over medium heat for 2 minutes.
  4. Add chicken broth and bring to a boil.
  5. Reduce heat, cover and simmer 30 minutes.
  6. In a food processor, bring mixture to a puree state.
  7. Put back in the pan and add the cream and lemon juice.
  8. Salt and pepper.
  9. Warm up without boiling.

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