Summary

Ingredients

• 700 g spinach leaves
• 1 spring onion (s)
• 2 cloves garlic
• 1 tablespoon butter
• 750 ml vegetable stock
• 100 g sour cream
• 125 g Goronzola
• salt
• Pepper, freshly ground
• nutmeg
• 3 tablespoon almond (s) (flakes), toasted

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Instructions

1. Wash the spinach, cut the spring onion into rings. Crush the garlic and sauté in the butter with the onion. Add the dripping wet spinach, sauté and then pour in the stock, cook for about 5 minutes.
2. Puree the soup, add the sour cream and season with the spices. Dice the Gorgonzola and heat it briefly. Serve the soup sprinkled with the flaked almonds.