You’re probably thinking, “No way do I eat spinach,” but this is a very tasty cream puree soup; especially when you add the cream. If you are trying to be Keto you can omit the potato, but then again, a few carbs from the small amount of potato per serving will not throw you out of ketosis. You need the potato for both taste and consistency. The optional croutons are definitely not Keto, but if you have guests, they are a nice option.
Ingredients
- 1 lb Spinach – thick stems trimmed
- 1 Russet potato – peeled and diced into 1/2″ cubes
- 32 oz. Chicken broth
- 4 oz. Heavy cream + a little more to garnish
- 1 Onion – diced
- 1 Green onion bunch – chopped
- 2 Garlic cloves
- 2 tsp Olive oil
- Kosher salt and pepper
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Heat cast iron Dutch oven on medium. Once hot, add oil and allow to warm.
- Add onion and cook ~5 mins., until onions are translucent.
- Add garlic, potato, and spinach. Cook 1 min.
- Pour in broth and bring to boil, then lower heat to a simmer and cook ~15 mins until potatoes are tender.
- Pour soup into a blender and puree.
- Pour puree back into Dutch oven and stir in cream. Simmer until hot adjusting the salt and pepper in stages.
- Plating
- Pour soup into bowl
- Drizzle some cream on top and use a knife to slice the soup creating white swirls on top of the green soup.
- You can optionally top with a few Croutons
- Making Croutons
- Melt 3 TBL butter in a saute pan on Med heat.
- Stir in 1 cup of cubed bread the size you want you croutons to be ~1/2″.
- Stir until the bread is golden brown (~3 mins.).
- Put on a paper towel to drain excess butter.
- Immediately salt with either Kosher salt of Garlic salt.
- Will Keep for several days in air-tight container.
