Fetta croutons - need we say more Youll want to savour the taste of this soup for a long time to come.
- Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion softens. Add potato, stock and 2 cups of water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until potato is tender. Add spinach. Cook, stirring, for 2 minutes or until spinach wilts. Cool for 10 minutes.
- Meanwhile, make Fetta Croutons Place fetta and basil in a bowl. Season with pepper. Stir well to combine. Spread both sides of each slice of bread with butter. Place 1/2 the fetta mixture onto 1 slice of bread, pressing gently to compact. Repeat with 1 more bread slice and remaining fetta mixture. Top each with remaining bread slices. Heat a frying pan over medium-high heat. Cook sandwiches, 1 at a time, for 1 to 2 minutes each side or until golden brown. Transfer to a chopping board. Cool for 2 minutes. Cut each sandwich into 16 small squares.
- Using a stick blender, blend soup until smooth. Add cream. Return soup to low heat. Stir for 5 minutes or until heated through. Season with salt and pepper. Serve soup topped with croutons and basil leaves.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set