Potage aux Épinards

Ingredients

Butter

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Potatoes

2 medium, peeled and diced

Vegetable broth

4 cups

Fresh spinach

4 cups, chopped

Heavy cream

1/2 cup

Nutmeg

1/4 teaspoon

Salt

to taste

Pepper

to taste

Fresh herbs (optional)

for garnish

Instructions

1. In a large pot, melt the butter over medium heat until bubbly.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. Incorporate the diced potatoes into the pot, stirring occasionally to prevent sticking, and cook for an additional 5 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
5. Add the chopped spinach to the pot and cook for 2-3 minutes, until wilted and bright green.
6. Using an immersion blender or a regular blender, carefully puree the soup until it reaches a smooth and creamy consistency.
7. Return the pureed soup to the pot over low heat. Stir in the heavy cream and season with salt, pepper, and nutmeg to taste.
8. Simmer the soup for an additional 5 minutes to heat through, stirring occasionally to ensure it doesn't stick to the bottom.
9. Serve hot, garnished with a drizzle of cream or a sprinkle of fresh herbs, if desired. Enjoy your comforting bowl of potage!