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Spinach-potato soup

September 2020

Food and weather are closely linked. We want hearty casseroles and stews in colder months. In spring, we crave light dishes and fresh colours on our plates. To quickly get into the spring mood, whatever the weather, and here’s some cooking inspiration with leafy spring vegetables.

Main course, serves 4. Preparation time approximately 30 minutes.

• 2 shallots
• 300 grams of floury potatoes
• 2 tablespoons of butter
• 300 grams of fresh, washed spinach
• 1½ tablespoons of vegetable stock powder
• 2 eggs
• 125 ml of cream
• 200 grams of smoked salmon (shredded)

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.

Tip: Delicious with brown farmhouse bread and soft creamy cheese. You can also make this soup with another leafy vegetable, for example turnip stems or purslane.

Ingrid van den Arend, Cook it!


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