Creamy Spinach And Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The bright green of the spinach with the red of the bell pepper along with the golden crust of the lemon pepper croûtons make this soup a delight to look at as well as taste. Ingredients:
2 medium organic russet or yukon gold potatoes |
14 oz organic baby spinach |
1/2 organic red bell pepper |
1/2 organic onion |
1 cup organic vegetable stock |
2 cups water |
1/2 cup heavy cream |
1 tablespoon sea salt |
fresh ground black pepper |
fresh ground nutmeg |
2 thick slices sesame bread |
cheddar cheese about 2 ounces |
2 tablespoons olive oil |
2 tablespoons lemon pepper seasoning |
pinch of sea salt |
Directions:
1. Preheat oven to 450 degrees.
2. Cube the russet potatoes coat with vegetable oil and sprinkle with sea salt and fresh ground black pepper, bake them for 35 minutes until soft.
3. Dice the onion and half of the red bell pepper and add to pot fry for a few minutes on medium.
4. Add the Spinach the water and the vegetable stock and bring to a boil.
5. Cook down the spinach until ti is all wilted, add the heavy cream, sea salt pepper, and fresh ground nutmeg.
6. Place the potatoes into a food processor and pulse until rough chopped.
7. Reserve half of the rough chopped potato for the soup pot .
8. In a food processor blend half the potato with the spinach and cream stock until smooth,
9. This may have to be done in batches.Return all the ingredients to the pot and heat thoroughly.
10. Fill a soup bowl with spinach potato soup and add the croûtons then grate some cheddar cheese on top.
11. Julian the remainder of the red bell pepper add for garnish.
12. serve at once.
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