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Spinach soup with garlic croutons photo: ©️Nel Brouwer-van den Bergh

Spinach soup with garlic crotons

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Soup
Cuisine Dutch
Servings 6

Ingredients
  

Ingredients for the soup

  • 3 shallots
  • 2 lbs (1 kg) spinach
  • 2 1/2 cups broth (meat or vegetable based)
  • 1 tsp marjoram
  • 1/4 tsp pepper
  • salt

Ingredients to make the garlic croutons

  • 1/2 baquette or ciabatta
  • 4 cloves of garlic
  • 2 tbsp butter

Instructions
 

Instructions to make the soup

  • Peel, slice and then fry shallots and sweat them until golden yellow
  • Meanwhile wash spinach and add to the pan with adhering water
  • Add the broth or water and a broth tablet 
  • Bring to the boil and cook spinach until tender (5-10 min). Then use an immersion blender to make a creamy spinach soup. Less broth or water makes for a more intense and thick soup. Add marjoram, a little white pepper and salt to bring to taste. Stir

Instruction to make the garlic croutons

  • Slice the bread, clean the garlic cloves and grate them
  • Place them on a baking sheet at 140 C in the oven and turn them. Check both sides become lightly brown. Also they should become hard and brittle
  • Melt butter and mix in the grated garlic
  • cover the browned and dried bread slices with garlic butter and best is to fry each side in a pan
  • Use these in a deep plate and pour the soup over them. Serve.

Notes

Method: simmering
Food allergy & intolerance information: none
Keyword Spinach, vegetarian