Photo and recipe courtesy of Sunshine’s Kitchen
This rich spinach soup sounds so tasty to curl up with on a cold night, but what really struck us was the beautiful presentation this cook created! Amaze your family with this simple trick of using a patterned bowl, and continuing the design in the soup itself by piping on a little diluted sour cream on top! It’s a wonderful garnish on almost all soups, so don’t hold back!
Ingredients
- 250 grams of canned spinach
- 100 grams leeks
- 40 grams butter
- 100ml fresh milk
- 700ml water
- 50 grams Brie
- 50 gram Gorgonzola
- 50 grams Gouda
- 50 grams Cheddar
- Salt, pepper, nutmeg to taste
Directions
- Wash and cut leeks into rings and drain water from spinach.
- Melt the butter in a pot and put the onions to choke.
- Add the spinach stew, and even 3-4 minutes.
- Pour milk and water and leave to cook over low heat about 15 minutes.
- Add the chopped cheese and let them melt, finishing with salt, pepper and nutmeg to taste. Puree.
- Serve with sour cream and crushed walnuts.
