Saturday, 12 January 2013

Spinach soup

Some days ago our Norwegian friend mentioned over the phone that his wife made an extraordinary spinach soup, That must have had an influence on hubby because today he came back from shopping groceries with a bunch of fresh spinach. We will have spinach soup today he announced!

OK. - Well I choose a spinach/potatoe variation that was done in about 30 minutes.
Additionally, and while I wasn't sure a mere soup would be enough, we had boiled potatoes, carrots and grilled pork chops.
No leftovers today.
Tasty spinach soup with boiled egg

Directions: ( for 2)

1 bunch of spinach (or 2 pkg of frozen spinach)
1 small onion, minced
1 big potato
1 tblsp bacon pieces (optional)
1 tblsp oil
1 wedge garlic, minced (optional)
1 cup vegetable stock
1 cup of cream, or sour cream
parmesan cheese, grated (optional)
salt, pepper (to taste)
balsamic vinegar (to taste, about 1 or 2 tblsp)

Rinse and chop the spinach. Peel and cube the potato. Mince garlic and onion.
Heat oil in a casserole and sauté onion, garlic, bacon bits and potato cubes for about 3 minutes. Fill up with vegetable stock and add the spinach leafs. Cook on low until the spinach is done (about 10-15 min). Add cream or sour cream and season with salt, pepper and vinegar. Take a mixer and purée the soup.
Serves with slices of cooked eggs (optional).