Spring has already arrived, but outside my window there's more snow than in winter, and it's snowing again right now)) But that's no reason not to start getting ready for summer, so today we're making spinach cream soup! Since spinach doesn't have a strong flavor on its own, we'll use onion and garlic sautéed in butter to build a better taste — they'll give the soup a lovely aromatic depth. Spinach is essentially a leafy green, and on its own it won't provide the right texture, so we'll add potatoes for a velvety consistency. We'll finish with heavy cream for a delicate, creamy flavor — as everyone knows, heavy cream makes every cream soup taste better! P. S. If you want a lighter, lower-calorie version, you can replace the potatoes with zucchini and reduce the amount of heavy cream. It'll be even less caloric — the flavor will be a bit simpler, of course, but hey, summer is just around the corner))
Ingredients:
- 150 g spinach (frozen or fresh)
- 150 g onion
- 250 g potatoes
- 2-3 cloves garlic
- 150 ml heavy cream 10-20%
- salt, pepper
- ghee or butter + vegetable oil (for frying)
How to cook spinach cream soup
In a heavy-bottomed pot, melt the ghee, or a mixture of butter and vegetable oil. I use ghee. Add the onion, sliced into half-rings, and sauté until soft and lightly golden.
Add the garlic and potatoes cut into rough chunks, and sauté for just about a minute to let the garlic's aroma bloom.
Pour in 500 ml of boiling water from the kettle, bring to a boil, and cook for 10-15 minutes until the potatoes are tender.
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