Spinach soup


• 1 bunch of spinach

• 1 small onion

• The whiteness of a garlic stem

• 3 stalks of chives

• 3 small potatoes

• 5 cups of chicken broth

• 1/2 cup of heavy cream


The leaves are cut from the spinach stems, washed very well, and then blanched in boiling water. They are removed, left to cool and squeezed, reserving on a plate. We cut the onion, the garlic porro, the chives and the potatoes finely. All this is cooked over low heat for about ten minutes, then covered with chicken broth or water in case you are a vegetarian, it is cooked for five more minutes and then we combine the two cooks in a blender glass; Blend at maximum speed, strain and reheat in a clean pot, add a little cream of milk and bring to a boil, stirring at the same time and voila.



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