Spinach cream soup

Wanna eat green and healthy in winter?  Here’s a very simple spinach cream soup: tasty and full of vitamins, ready in 20 minutes. Enjoy!

Did you know ? 3.5 oz of spinach only cover a 20% of recommended daily amount in iron. This belief comes from two scientific errors: a first biochemist wrote 27 mg of iron instead of 2.7 mg for 3.5 oz of spinach, a second researcher attributed the level of iron in dried spinach to fresh spinach. And of course, Popeye, the sailor man with big biceps who eats cans of spinach, fueled the legend!

Prep: 5 min

Cooking: 15 min

Makes 5 cups of soup:

  • 30 oz of fresh spinach
  • 3 1/2 cups of water
  • 1 to 2 tbsp coarse salt
  • 1 big potato
  • 1 shallot
  • 1/2 cup whipping cream

Rinse the spinach.

Pour the water and coarse salt in a big pot.

Peel the potato and shallot, and cut in small chunks. Put them in the pot.

Bring the water to a boil and add the spinach.

Cook for 15 minutes then mix in a blender.

Serve with a drizzle of whipping cream.

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