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Goat cheese and spinach cream soup recipe
We can make not only salads or the traditional Hungarian vegetable dish from spinach but also a gorgeously delicious soup. In this spinach cream soup recipe, goat cheese and pistachio oil is our big gun, to make the flavors explode in your mouth.
Production
01
Chop the onion, crush the garlic and sauté them on two spoonfuls of rapeseed oil for frying.
02
Add the deep frozen spinach, pour on the vegetable broth and cook it for 10 minutes.
03
When it is done, blend it until creamy with a hand mixer. Mix the cornstarch with some cold water, and then add it to the soup. Salt and pepper it according to taste, and flavor it with some ground nutmeg. When the soup is ready, remove it from the fire.
04
Mix the cream with a ladleful of soup and trickle it back into the soup, without cooking it any further.
Tip:
To serve, crumble the goat cheese on the soup and sprinkle it with the chopped pistachios.
Ingredients
2
Tbsp
2
tsp
300
g
spinach
60
g
onion(s)
2
clove(s)
garlic
2
pinch
1
pinch
1
pinch
500
ml
chicken or vegetable broth
2
coffee spoon
corn starch
100
ml
heavy cream
30
g
fresh, soft, domestic goat cheese
15
g
pistachio