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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made this recipe after eating Spinach Soup in the Swiss Alps. A real winter soup. Ingredients:
1 medium onion, chopped |
2 -3 garlic cloves, crushed |
2 tablespoons butter or 2 tablespoons olive oil |
1 1/2 liters chicken stock (can use stock cubes) or 1 1/2 liters vegetable stock (can use stock cubes) |
400 g frozen chopped spinach, defrosted |
1 cup dry white wine (optional) |
1 teaspoon dried tarragon |
salt and pepper |
Directions:
1. Heat the butter/oil in a saucepan.
2. Saute the onions and garlic until the onion softens.
3. Add the stock and bring to a boil.
4. Add the defrosted spinach, dried tarragon and white wine (if used).
5. Reduce heat to a simmer for about 20 minutes.
6. Just before serving you may have to use a stab-mixer to get the right consistency.
7. Season with Salt and Pepper.
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