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Cream of spinach soup with fetta croutons
Cream of spinach soup with fetta croutons
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in savory soup topped with flavorful feta croutons for an unforgettable dining experience.
Ingredients:
  • 20g butter
  • 1 small brown onion, chopped
  • 1 garlic clove, crushed
  • 2 medium cream delight potatoes, peeled, chopped
  • 765.00 gm vegetable liquid stock
  • 2 bunches English spinach, stems removed, leaves washed
  • 83.33 gm pure cream
  • Fresh basil leaves, to serve
  • 100g fetta, crumbled
  • 40.00 ml chopped fresh basil leaves
  • 4 slices white toast bread
  • 50g butter, softened
Instructions:
  • In a large saucepan over medium heat, melt butter. Add onion and garlic, cook and stir for 5 minutes until onion softens. Pour in potato, stock, and 2 cups of water, bring to a boil, then simmer covered on low for 20 minutes until the potato is tender. Stir in spinach and cook for 2 minutes until wilted. Allow to cool for 10 minutes before serving.
  • Prepare Fetta Croutons by mixing fetta and basil in a bowl. Season with pepper and stir well. Spread butter on both sides of each bread slice. Layer half of the fetta mixture on a slice of bread, press gently, then repeat with another slice. Top with remaining bread slices. Cook sandwiches in a pan over medium-high heat for 1 to 2 minutes per side until golden brown. Transfer to a board, cool for 2 minutes, then cut each sandwich into 16 squares.
  • Blend the soup until smooth using a stick blender. Incorporate the cream. Gently reheat the soup on low heat stirring occasionally, until warmed through, for about 5 minutes. Season with salt and pepper. Serve the soup garnished with croutons and fresh basil leaves.

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