Summary

Ingredients

• 250 g spinach leaves, frozen
• 1 onion (s)
• 1 clove garlic
• 4 tablespoon oil (olive oil)
• 600 ml chicken broth
• 1 bunch basil
• 200 g camembert (s)
• salt
• pepper
• nutmeg
• 2 slices toast

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Instructions

1. Thaw the spinach. Peel and finely chop the onion and garlic. Sauté in 2 tablespoons of olive oil until translucent. Add the spinach, pour in the stock and bring to the boil. Cook for about 10 minutes. Clean the basil, pluck the leaves from the stems and add to the spinach. Debark the cheese and mash it with a fork, let it melt in the soup. Puree everything and season with salt, pepper and nutmeg. Debark the bread, cut into cubes and toast in the remaining olive oil until golden brown! Add to the soup!