Creamy Baby Spinach Soup with Nutmeg
30 min
Knuspr-Küche
Ingredients
Preparation method
Ingredients overview
- 1 yellow onion
- 1 tsp clarified butter (Ghee)
- 250 g baby spinach
- 2 predominantly waxy potatoes
- 1 l vegetable broth
- 2 garlic cloves
- 100 ml cooking cream
- 1 pinch ground nutmeg
- 1 pinch salt
- 1 pinch black pepper ground
Peel and finely chop the onion and garlic. Also peel the potatoes and cut them into small cubes. Wash the baby spinach thoroughly and pat dry.
Heat the clarified butter in a pot. Sauté the onion and garlic until translucent. Add the potato cubes and briefly fry them. Pour in the vegetable broth, lightly salt, and simmer over medium heat until the potatoes are soft (approx. 15 minutes).
Add the fresh baby spinach to the pot and let it wilt briefly. Transfer the soup to a blender or finely puree it directly in the pot with an immersion blender until a creamy consistency is achieved. Stir in the cream and season the soup with pepper and freshly grated nutmeg. Serve warm.
Chef's tip
For an extra refined touch, you can garnish the soup with some toasted pine nuts or croutons before serving.
30 min
Under an hour
