Cream of Spinach and Wild Garlic Soup
Lacto-Ovo Vegetarian Recipes Budget Recipes Cheese Low Calorie Recipes Vegetables Soups and Stews
A new seasonal cream soup with rye bread and wild garlic feta cream. The essence of spring blended in a bowl!
Ingredients
500g spinach
100g wild garlic (2 bunches)
3 green onion stalks
2 potatoes
300ml chicken broth (or vegetable broth for vegetarian version)
500ml water
100ml cream (optional)
2 tablespoons oil
salt, black pepper
Feta Cream
150g feta cheese (goat or sheep)
150ml Greek yogurt
10 wild garlic leaves
pepper
How to prepare cream of spinach and wild garlic soup
- Remove the stems from the spinach and wash. Cut the stems off the wild garlic and wash. Select 10 wild garlic leaves, the youngest ones, to use for the feta cream.
- Sauté the sliced green onion and cubed potato in hot oil for 2 minutes.
- Add the broth and water and cook covered until the potatoes are done. Add a little salt and pepper.
- Add the wild garlic and let it cook for 2 minutes with the lid on. Add the spinach (a handful at a time, stir gently until it wilts down, then add the next handful... until all the spinach is added). Once all the spinach is added, put the lid on and let it cook for another 5 minutes.
- Strain the vegetables (reserve the broth) and blend in a blender until you get a fine puree. With the blender running, gradually add the reserved broth until you reach the desired consistency (I had 300ml of broth left over which I froze).
- Adjust the soup's salt. Now if desired, add the cream.
- Put the feta and Greek yogurt in a blender. Blend until you get a smooth paste. Season with black pepper. Add the chopped wild garlic and mix with a spoon.
- Serve the warm cream soup with toasted rye bread spread with feta cream.
Vegetable puree in blender
Cream soup
Feta cream
