Creamy Baby Spinach Soup with Nutmeg

Name: Creamy Baby Spinach Soup with Nutmeg
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 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 ground black pepper

4 servings

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Ingredients

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 ground black pepper

Preparation

1
Peel and finely chop the onion and garlic. Also, peel the potatoes and cut them into small cubes. Thoroughly wash and pat dry the baby spinach.
2
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).
3
Add the fresh baby spinach to the pot and let it wilt briefly. Transfer the soup to a blender or use an immersion blender directly in the pot to finely puree it until a creamy consistency is achieved. Stir in the cream and season the soup with pepper and freshly grated nutmeg. Serve warm.

Tip

For an extra fine touch, you can garnish the soup with a few roasted pine nuts or croutons before serving.

Knuspr-Küche

Ein Spritzer Zitronensaft kurz vor dem Servieren hebt die Frische des Spinats noch weiter hervor!