|Preparation||Cooking||Start to finish|
|17 min.||32 min.||49 min.|
|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.|