Spinach and
potato cream soup
Cooking time:
40 minutes
Active time:
40 minutes
Complexity:
Average
Gentle cream soup, moderately satisfying and very healthy. It can be served both cold and warm .
See all recipes categories Vegetables 
5
Recipe "Cream soup from spinach and potatoes "
Ingredients for 4 servings
boiled potatoes
3 pcs.
spinach fresh
125 g
quail eggs
6 pcs.
fennel
bunch
fresh/frozen green peas
50g to garnish (optional)
basil fresh
1 sprig (optional)
cream 15%
200 ml
Step 1/5
Peel and boil the potatoes until tender. It is better to choose not young potatoes.
Step 2/5
Hard-boil the eggs, cool in cold water, peel off the shells.
Step 3/5
Warm spinach in cream with salt.
Step 4/5
Punch the spinach in a dill blender with a little water until smooth, then add the potatoes and punch very quickly. If you punch potatoes for too long, the soup can acquire an unpleasant sticky consistency.
Step 5/5
Serve the soup warm or cold, garnished with egg halves, green peas and basil or dill leaves.
Ingredients for 4 servings
boiled potatoes
3 pcs.
spinach fresh
125 g
quail eggs
6 pcs.
fennel
bunch
fresh/frozen green peas
50g to garnish (optional)
basil fresh
1 sprig (optional)
cream 15%
200 ml
Nutritional value per 100 g
Calories
93 kcal
Proteins
3 g
Fats
4 g
Carbohydrates
11 g
Saturated fat
2 g
Dietary fiber
1 g
Added sugar
0 g
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