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🍽️ Creamy spinach soup with toasted pine nuts and blue cheese

353 kcal · 30 min · 4 servings

Creamy spinach soup with toasted pine nuts and blue cheese Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spinach thoroughly and remove any wilted or damaged leaves.
  2. 2. Set aside a few fresh spinach leaves for later decoration.
  3. 3. Blanch the remaining spinach briefly in boiling salted water (cook briefly in boiling water).
  4. 4. Stop the cooking process immediately by placing the spinach in cold water (shock).
  5. 5. Let the spinach drain well and chop it finely.
  6. 6. Peel the potatoes and cut them into small cubes.
  7. 7. Peel the shallots and the garlic clove.
  8. 8. Finely chop the shallots and the garlic.
  9. 9. Heat oil in a pot and sauté the shallots and garlic until translucent.
  10. 10. Add the potato cubes to the pot.
  11. 11. Deglaze the mixture with the vegetable broth.
  12. 12. Let the soup simmer for about 15 minutes on low heat.
  13. 13. Add the cream (keep 2 tablespoons for later) and the chopped spinach to the soup.
  14. 14. Puree the soup finely with a hand blender.
  15. 15. Optionally pass the soup through a fine sieve to make it even smoother.
  16. 16. Check the consistency and reduce the soup further if you want it thicker.
  17. 17. Add a little more broth if the soup is too thick.
  18. 18. Season the soup finally with salt and pepper to taste.
  19. 19. Toast the pine nuts in a dry pan without oil.
  20. 20. Let the toasted pine nuts cool down completely.
  21. 21. Cut the blue cheese into small strips.
  22. 22. Distribute the hot soup onto the serving plates.
  23. 23. Decorate the soup with the reserved fresh spinach leaves.
  24. 24. Dot the soup with the 2 tablespoons of cream.
  25. 25. Sprinkle the blue cheese strips over the soup.
  26. 26. Finally, sprinkle the soup with the cooled pine nuts.
  27. 27. Serve the soup immediately while hot.

Nutrition per serving