Cream of spinach soup with fetta croutons

Recipes / Vegetarian

Fetta croutons - need we say more Youll want to savour the taste of this soup for a long time to come.

Recipe «Cream of spinach soup with fetta croutons» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 20g butter, 1 small brown onion, chopped, 1 garlic clove, crushed, 2 medium cream delight potatoes, peeled, chopped, 3 cups vegetable stock , 2 bunches English spinach, stems removed, leaves washed, 1/3 cup pure cream, Fresh basil leaves, to serve , 100g fetta, crumbled, 2 tbsp chopped fresh basil leaves, 4 slices white toast bread, 50g butter, softened.

Ingredients:

  • 20g butter 
  • 1 small brown onion, chopped 
  • 1 garlic clove, crushed 
  • 2 medium cream delight potatoes, peeled, chopped 
  • 3 cups vegetable stock 
  • 2 bunches English spinach, stems removed, leaves washed 
  • 1/3 cup pure cream 
  • Fresh basil leaves, to serve 
  • 100g fetta, crumbled 
  • 2 tbsp chopped fresh basil leaves 
  • 4 slices white toast bread 
  • 50g butter, softened 

Instructions

  1. 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.
  2. 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.
  3. 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.