Composition / ingredients
Step-by-step cooking
Step 1:
My spinach was not fresh, but from deep freeze. It can either be thawed in the microwave (about 20 minutes), or left at room temperature overnight. The cooking time is 40 minutes - without taking into account the defrost time.
Step 2:
Finely chop the onion and potatoes
Step 3:
Melt the butter in a saucepan and fry the onion until transparent
Step 4:
Enter the potatoes and fry with onions for 5 minutes.
Step 5:
Add spinach and water, cook all vegetables together for 15 minutes
Step 6:
Grind the green mass into a homogeneous puree (I did it with a blender, you can use a food processor), add milk (preferably already hot), add salt and cook for another 5 minutes (starting from the moment of boiling). I was somehow more used to cream spinach with cream, so I decided to try to make it with milk. It turned out very nice: obviously, potatoes give the soup density, and whipping with a food processor or blender makes the consistency look like a thick cream.
This is our cream spinach soup finished.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Spinach - 22 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
