Cream of Green Vegetable Soup
Ингредиенты
- 2 celery stalks, chopped
- 1 leek, chopped
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 5 cups (1.25 litres) chicken broth
- 2 cups (340 g) russet potatoes, peeled and diced (about 2 potatoes)
- 1 rosemary sprig
- 6 cups (140 g) baby spinach
- Sour cream, to taste
- A few rosemary sprigs, cut into pieces
- 1/2 cup (60 g) feta cheese, crumbled
- 1/3 cup (60 g) pomegranate seeds
- 1 celery stalk, cut into small dice
- A few celery leaves, torn
- 2 1/2 cups (100 g) brioche croutons, diced (see note)
- 2 tbsp chives, chopped
Инструкция
- In a large pot, soften the celery, leek and garlic in the oil. Season with salt and pepper. Add the broth, potatoes and rosemary. Bring to a boil, cover and simmer for 15 minutes or until the potatoes are tender. Remove the rosemary sprig. Add the spinach and mix well. Remove from the heat.
- In a blender, purée the soup until smooth. Adjust the seasoning.
- Serve the soup in bowls and top with your choice of garnishes (see note).
