Spinach Soup
Spinach Soup
Ingredients
- 2 cups (360 g) carrots, sliced into rounds
- 2 cups (340 g) potatoes, peeled and cubed
- 5 cups (1.25 litres) chicken broth
- 4 cups (120 g) fresh spinach, chopped
- 1 cup (150 g) corn kernels, fresh or frozen
- 2 tbsp butter
- 3 tbsp (30 g) unbleached all-purpose flour
- 1 1/2 cups (375 ml) milk
- 1/2 cup (125 ml) 15% cooking cream
- 18 slices baguette or ficelle
- 3/4 cup (175 g) firm cheese, grated
Instructions
- In a saucepan, bring the carrots and potatoes to boil in the broth and cook until the vegetables are tender, about 15 minutes. Season with salt and pepper.
- Add the spinach and corn to the saucepan and cook for 5 minutes. Remove from the heat.
Spinach Soup