This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Late Winter Soup with Fresh Spinach
This is a delicious recipe for an end-of-winter soup. It combines fresh spinach with diced potato and smoked sausage.
88 K 4.7/5 (38 reviews)
50 min.
Easy
4.60 €
6 people
10 IngredientsLast modified on: May 10th 2015
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 for this recipe
Preparation: 20 min.
Cooking: 35 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 7 min.
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.
Chop 50 g onion.
Chop 2 cloves garlic finely.
Stage 2 - ⌛ 5 min.
Peel and rinse 350 g potatoes and chop into fairly large dice.
Stage 3 - ⌛ 5 min.
Prepare 100 g fresh spinach, but leave raw - there is no need to blanch.
Stage 4 - ⌛ 5 min.
Pour 2 tablespoons olive oil into a large saucepan on medium heat.
When hot, tip in the diced sausage and fry briefly.
When hot, tip in the diced sausage and fry briefly.
Stage 5 - ⌛ 2 min.
Add the onion and garlic, salt and pepper, then stir to mix well. Cook without colouring for 1 or 2 minutes.
Stage 6 - ⌛ 7 min.
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.
Bring to the boil.
Stage 7 - ⌛ 10 min.
Turn the heat down and leave to simmer until the potatoes are cooked.
Stage 8 - ⌛ 5 min.
Stage 9 - ⌛ 3 min.
Add the spinach and stir for 2 or 3 minutes.
Stage 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...).
Keeping: Several days.
Source: From Chungah of damndelicious.net.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 RDI=70 % | 780 RDI=70 % | 540 RDI=80 % | 8,680 RDI=430 % | 36,340 RDI: 430 % |
| Per 100 g | 7 RDI=3 % | 30 RDI=3 % | 20 RDI=4 % | 390 RDI=20 % | 1,620 RDI: 20 % |
| Per person | 30 RDI=10 % | 130 RDI=10 % | 90 RDI=10 % | 1,450 RDI=70 % | 6,060 RDI: 70 % |
How much will it cost?
- For 6 people : 4.60 €
- Per person : 0.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Foie gras Chantilly , Mixed vegetable curry, Pea risotto "Mantecare", Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 19
Potatoes
Like these other recipes: Grated potato cakes, Home-made potato crisps , Salt cod brandade, Sorrel soup, Chilli potato wedges, ... See them all 85
Liquid cream
Like these other recipes: Triple-Cheese Pumpkin Gratin, Two-cheese vegetable gratin, Pasta with mustard-cream sauce, French toast "cordon bleu", Crème de foie gras, ... See them all 171
Morteau sausage
Like these other recipes: Sausage with duchess potatoes and a Mont d'Or fondue , Winegrowers' sausage casserole, Express sauerkraut, How to cook Morteau sausage well, Sausage and lentils "en cocotte", ... See them all 17
Other recipes you may also like
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011279 K3.9 50 min.
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken. December 27th 2020722 K 84.5 6 hours 25 min.
Moussaka
Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese. August 1st 2011394 K 14 2 hours 55 min.
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops. July 13th 2022458 K 234.3 1 hour 10 min.
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish. October 13th 2010344 K4.4 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.