Food and the weather are closely linked. In spring, we crave light dishes and fresh colours on our plates. In colder months we want hearty casseroles and stews, or a comforting soup to warm us up from the inside out.
Main course, serves 4. Preparation time approximately 30 minutes.
Peel the shallots and chop finely. Peel the potatoes and dice into 1×1 cm cubes. Melt the butter in a saucepan. Add the shallot and gently fry for 2 minutes. Add the potato cubes, stir well. Cover and simmer gently for 10 minutes. Add the spinach, stir well, cover and leave to simmer for another 6 minutes, stirring occasionally.
Add 1 litre of water with the stock powder. Bring to the boil and simmer gently for 10 minutes. Meanwhile, bring the eggs to the boil in water and boil for 10 minutes. Plunge the eggs in cold water, peel and leave them to cool.
Puree the soup. Adjust the seasoning with salt and pepper. Add cream to taste. Mash the egg into crumbs. Pour the soup into nice bowls. Top with egg crumbs and some shredded smoked salmon.
This soup is extra delicious when topped with brown farmhouse bread and soft creamy cheese. You can also make this soup with another leafy vegetable, for example turnip stems or purslane.
The content of this blog is the PotatoWorld dish published in PotatoWorld magazine 2020/03 and contains a recipe for a potato dish created by Ingrid van den Arend (Cook it!).
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