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🍽️ Creamy Spinach and Herb Soup with Crispy Potato Cubes

289 kcal · 30 min · 4 servings

Ingredients

• 1 potato
• 2 tbsp oil
• 100 g spinach
• 40 g young nettle
• 1 bunch parsley
• 0.5 bunch chervil
• 2 shallots
• 1 clove garlic
• 1 tbsp butter
• 1 l poultry broth
• 200 g whipping cream
• salt
• pepper (from the mill)
• nutmeg
• 1 tsp lemon juice

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes into small cubes.
3. 3. Heat oil in a frying pan.
4. 4. Fry the potato cubes in it until they are crispy.
5. 5. Remove the potatoes from the pan.
6. 6. Place them on a sieve to let the excess oil drain.
7. 7. Lightly salt the potato cubes.
8. 8. Thoroughly wash the spinach, nettles, and herbs.
9. 9. Remove damaged or inedible leaves.
10. 10. Set aside a few nice leaves of each type for decoration.
11. 11. Roughly chop the remaining spinach, nettles, and herbs.
12. 12. Peel the shallots and the garlic.
13. 13. Dice the shallots and garlic into fine pieces.
14. 14. Heat a pot and add one tablespoon of butter.
15. 15. Sauté the shallots and garlic until they are soft and translucent.
16. 16. Add the chopped herbs, spinach, and nettles to the pot.
17. 17. Let the vegetables wilt until they are soft.
18. 18. Pour the vegetable broth into the pot.
19. 19. Let the soup simmer gently for ten minutes.
20. 20. Pour the cream into the soup.
21. 21. Bring the soup to a brief boil.
22. 22. Puree the soup until smooth using a hand blender.
23. 23. Season the soup with salt, pepper, nutmeg, and lemon juice.
24. 24. Taste the seasoning and adjust if necessary.
25. 25. Warm the serving plates in the oven or with hot water.
26. 26. Pour the hot soup into the warmed plates.
27. 27. Sprinkle the crispy potato cubes over the soup.
28. 28. Garnish the plates with the reserved fresh leaves.
29. 29. Serve the soup immediately.

Nutrition per serving

• kcal: 289
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 6 g