Summary

Ingredients

• 450 g spinach, frozen
• 1 medium shallot (s)
• 1 medium clove garlic (s)
• 1 medium potato (s)
• 2 tablespoons oil
• 4 tablespoon crème fraîche with herbs
• salt and pepper
• nutmeg
• 800 ml vegetable stock

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Instructions

1. Let the spinach thaw. Peel and finely chop the shallot and garlic. Peel the potato and cut into cubes.
2. Heat the oil in a pot. Fry shallots and garlic in it over medium heat for about 1 minute until translucent. Add the potato cubes. Pour in the broth, bring everything to a boil, cover and cook gently for 10 minutes over a medium heat. Stir in the spinach and 1 tablespoon crème fraîche, bring to the boil again and cook uncovered for another 4-5 minutes. Puree with the blender. Season the soup with nutmeg, salt and pepper. Spread on soup bowls and garnish with the remaining crème fraîche.