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.
79 K 4.7/5 (38 reviews)
50 min.
Easy
18 people
10 IngredientsLast modified on: May 10th 2015
For 18 people, you will need:
- 1
600 ml Morteau sausage - 2
150 ml onion - 3
6 cloves garlic - 4
1 litre 50 ml potatoes - 5
300 mls fresh spinach - 6
6 tablespoons olive oil - 7
4500 ml vegetable stock - 8
750 ml liquid cream - 9
salt - 10
pepper
Change measures:
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 600 ml Morteau sausage into small dice (if you do not have any, use another kind of sausage, but preferably smoked).
Chop 150 ml onion.
Chop 6 cloves garlic finely.
Chop 150 ml onion.
Chop 6 cloves garlic finely.
Stage 2 - 5 min.
Peel and rinse 1 litre 50 ml potatoes and chop into fairly large dice.
Stage 3 - 5 min.
Prepare 300 mls fresh spinach, but leave raw - there is no need to blanch.
Stage 4 - 5 min.
Pour 6 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 4500 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 | 120 RDI=50 % | 240 RDI=20 % | 270 RDI=40 % | 3,810 RDI=190 % | 15,940 RDI: 190 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 170 RDI=8 % | 710 RDI: 8 % |
| Per person | 6 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 210 RDI=10 % | 890 RDI: 10 % |
How much will it cost?
- For 18 people : 10.30 €
- Per person : 0.60 €
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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: Foie gras Chantilly , Pea risotto "Mantecare", Pork Chops Champvallon style, Mexican-style pork medallions , Sautéed Green Vegetables in pan, ... See them all 19
Potatoes
Like these other recipes: Salt cod brandade, Alsatian-style salad, Gratin of potatoes with morels and yellow wine, Endive and beer soup, Maroilles cheese quiche, ... See them all 83
Liquid cream
Like these other recipes: Framboisier, Quiche filling mixture, Tarte Normande, Crème de foie gras, Pistachio ice cream, ... See them all 170
Morteau sausage
Like these other recipes: Sausage with duchess potatoes and a Mont d'Or fondue , Morteau sausage , Cured Pork Belly With Lentils, Smoked eggs, Morteau sausage "crisps", ... See them all 17
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