Creamy spinach soup with radish bread

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 medium onion
  • 1 small clove of garlic
  • 2 TABLESPOONS butter/margarine
  • 1-2 TABLESPOONS Flour
  • 1 TEASPOON Vegetable broth
  • 500 g Frozen creamed spinach
  • 2 discs brown bread (approx. 40 g each)
  • 6–8 Radishes
  • 2 stem(s) flat leaf parsley
  • 2 TEASPOONS White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 1 TEASPOON Oil (e.g. rape seed oil)
  • 7-10 Tbsp Nutmeg
  • 150 g Fresh cream

Directions

  1. 1

    Peel and finely dice the onion and garlic. Heat 1 tablespoon of fat. Sauté onion and garlic. Dust with flour and sauté briefly. 1⁄2 Pour on l water, bring to the boil, stir in broth.

  2. 2

    Add spinach, cover and let thaw for about 15 minutes.

  3. 3

    Heat 1 tablespoon of fat in a large coated frying pan. Halve the slices of bread and roast them on both sides. Take out and let cool down a little.

  4. 4

    Clean and wash the radishes and cut into fine strips. Wash parsley, shake dry and chop finely. Whip vinegar, salt, pepper, sugar and oil. Mix with radishes and parsley.

  5. 5

    Spread on the slices of bread.

  6. 6

    Puree the soup. Season to taste with salt, pepper and nutmeg. Stir in crème fraiche, except for 4 teaspoons. Serve the soup with the remaining crème fraiche. Serve with radish bread.

Nutrition Facts

KCAL
300 kcal
CARBS
17 g
FATS
21 g
PROTEINS
8 g