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🍽️ Creamy Spinach and Celery Soup

244 kcal · 30 min · 4 servings

Ingredients

• 500 g spinach
• salt
• 1 large onion
• 400 g floury potatoes
• 150 g celeriac
• 2 tbsp olive oil
• 1 splash dry white wine
• 800 ml vegetable broth
• 1 handful basil
• 1 handful violet flowers
• 6 tbsp crème fraîche
• lemon juice
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the spinach under running water.
2. 2. Remove all tough stems and wilted leaves.
3. 3. Bring a pot of salted water to a boil.
4. 4. Add the spinach to the boiling water for a short time (this is called blanching).
5. 5. Remove the spinach immediately and shock it in cold water to preserve the color.
6. 6. Squeeze the spinach well to remove excess water.
7. 7. Chop the spinach into coarse pieces.
8. 8. Peel the onion, the potatoes, and the celery.
9. 9. Cut the vegetables into small cubes.
10. 10. Heat oil in a pot.
11. 11. Add the cut vegetables to the hot oil.
12. 12. Sauté the vegetables briefly until fragrant.
13. 13. Deglaze the vegetables with white wine.
14. 14. Add the broth.
15. 15. Let the soup simmer on low heat for about 20 minutes.
16. 16. Stir occasionally to prevent burning.
17. 17. Chop the basil coarsely.
18. 18. Add the basil and the chopped spinach to the soup.
19. 19. Add most of the basil flowers to the soup.
20. 20. Save a few flowers for decoration.
21. 21. Puree the soup finely using a hand blender or a blender.
22. 22. Return the pureed soup to the pot.
23. 23. Bring the soup back to a boil.
24. 24. Check the consistency of the soup.
25. 25. If the soup is too thick, add a little more broth.
26. 26. Remove the pot from the heat.
27. 27. Stir four tablespoons of crème fraîche into the soup.
28. 28. Season the soup with lemon juice.
29. 29. Season with salt and pepper to taste.
30. 30. Serve the soup in bowls.
31. 31. Garnish the soup with the remaining crème fraîche.
32. 32. Sprinkle the reserved basil flowers on top.

Nutrition per serving

• kcal: 244
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 21 g