Spinach soup with sour cream and crunchy croutons

This is such a lovely spring soup, verdant and vibrant! And made even more delicious by the addition of sour cream and crunchy croutons at the end.

ourkitchengarden.net

Fresh from the garden: potatoes, spinach, onions
Recipe source: Melissa, kitchen specialist at Bondi PS

Equipment:

  • Small saucepan
  • Chopping board & knife
  • Baking sheet
  • Scales
  • Bowls – 2 large, med
  • Garlic press
  • Potato peelers
  • Small stockpot
  • Wooden spoon
  • Measuring: jug,1/2 cup, tablespoon, teaspoon, ½ teaspoon
  • Stick blender
  • Ladle
  • Teaspoons
  • Serving bowls

 

 

Ingredients:For the croutons

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • Half a loaf sourdough of bread
  • 2 teaspoons salt
  • 1/4 teaspoon ground cayenne
  • 1/2 teaspoon ground black pepper

For the soup

  • 1 tablespoon olive oil
  • 1 brown onion
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 1 litre vegetable or chicken stock
  • 1kg all-purpose potatoes
  • 2 bunches spinach
  • Flaked salt & black pepper
  • 1/2 cup sour cream

What to do:

  • Preheat the oven to 200C.
    Wash the spinach in several changes of water and shake dry. Trim the stems and then slice stems and leaves into pieces 2cm wide.
  • Peel, halve and coarsely chop the onion. Squeeze the garlic through the garlic press. Wash and peel the potatoes and chop into 2cm cubes.
  • Heat the oil in stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cumin and cook, stirring, for 30 seconds or until aromatic.
  • Increase heat to high. Add the stock and bring to the boil. Add potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is tender.
  • Meanwhile, carefully melt the butter in the small saucepan.
  • Remove the crust from the half-loaf of bread and then slice the bread into cubes.
  • Combine the melted butter and tablespoon of olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a baking sheet. Bake until croutons are golden, about 10 minutes.
  • Add spinach to the soup and cook for 2-3 minutes or until the spinach wilts.
  • Using the stick blender, whizz the soup until smooth. Taste and season with salt and pepper.
  • Ladle soup among serving bowls. Top with half a teaspoon of sour cream and a sprinkle of croutons.

Notes: What is an all-purpose potato? What does cumin smell like?

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