← All recipes

🍽️ Creamy Spinach with Crispy Beetroot Chips

213 kcal · 30 min · 4 servings

Creamy Spinach with Crispy Beetroot Chips Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spinach thoroughly and remove any tough stems.
  2. 2. Fill a pot with water and bring it to a boil.
  3. 3. Add the spinach to the boiling water and cook it for about 2 minutes (this is called blanching).
  4. 4. Remove the spinach from the pot and immediately plunge it into a bowl of ice water to stop the cooking process.
  5. 5. Let the spinach drain well.
  6. 6. Place the drained spinach in a blender and puree it until smooth.
  7. 7. Peel the onion, celery, and turnip.
  8. 8. Cut the peeled vegetables into small cubes.
  9. 9. Heat the butter in a pot.
  10. 10. Add the diced onion, celery, and turnip to the hot butter and sauté them briefly.
  11. 11. Deglaze the vegetables with the broth.
  12. 12. Cook the mixture for about 10 minutes until the vegetables are soft.
  13. 13. Transfer the pot contents to the blender and puree until smooth.
  14. 14. Stir the cream into the puree mixture.
  15. 15. Bring the mixture to a brief boil.
  16. 16. Season the cream with salt and ground nutmeg.
  17. 17. Peel the beetroot.
  18. 18. Slice the beetroot into very thin slices.
  19. 19. Heat the peanut oil in a pot.
  20. 20. Fry the beetroot slices in the hot oil until they are crispy.
  21. 21. Remove the chips from the oil and place them on kitchen paper to absorb excess fat.
  22. 22. Reheat the soup briefly just before serving.
  23. 23. Stir the prepared spinach puree into the hot soup.
  24. 24. Divide the soup among 4 plates or into 4 glasses.
  25. 25. Garnish each plate with the crispy beetroot chips.

Nutrition per serving