Late Winter Soup with Fresh Spinach

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 200 g Morteau sausage
• 2 50 g onion
• 3 2 cloves garlic
• 4 350 g potatoes
• 5 100 g fresh spinach
• 6 2 tablespoons olive oil
• 7 1 litre 500 ml vegetable stock
• 8 250 ml liquid cream
• 9 salt
• 10 pepper
• Total weight: 2,250 grams

Times:

Preparation	Cooking	Start to finish
20 min.	35 min.	50 min.

Step by step recipe

1	Cut 200 g Morteau sausage into small dice (if you do not have any, use another kind of sausage, but preferably smoked). Chop 50 g onion. Chop 2 cloves garlic finely.
2	Peel and rinse 350 g potatoes and chop into fairly large dice.
3	Prepare 100 g fresh spinach, but leave raw - there is no need to blanch.
4	Pour 2 tablespoons olive oil into a large saucepan on medium heat. When hot, tip in the diced sausage and fry briefly.
5	Add the onion and garlic, salt and pepper, then stir to mix well. Cook without colouring for 1 or 2 minutes.
6	Add 1 litre 500 ml vegetable stock. If you do not have any, add the same volume of water plus a stock cube, and potatoes. Bring to the boil.
7	Turn the heat down and leave to simmer until the potatoes are cooked.
8	Add 250 ml liquid cream and bring back to the boil. Check the seasoning.
9	Add the spinach and stir for 2 or 3 minutes.
10	Your soup is ready.

Remarks

This is a very flexible recipe, so do adapt the proportions to suit yourself (a bit more of this, a bit less of that...).

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