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Cream of spinach soup with fresh cheese

Vegetarian Autumn Winter Public
Course: Starter
Preparation time: 20 minutes
Cooking time: 15 minutes
Energy: 214 kcal / serving

Instructions

  • 1.   In the bowl of the Thermomix, place the onion cut in half and blend for 5 sec/speed 5.
  • 2.   Scrape the sides of the bowl and add the olive oil and the potatoes cut into pieces. Set for 5 min/100°/speed 1. In a pressure cooker, put the spinach with the bouillon cube and water. Cook for about 15 min.
  • 3.   When it beeps, add the spinach (previously thawed) and heat again for 3 min/100°/speed 1.
  • 4.   Pour in the milk, water, salt, and pepper and set for 20 min/100°/speed 1.
  • 5.   Add the cheese and blend for 1 min/speed 10.
  • 6.   Finish with the milk, salt, and pepper and blend one last time for 30 sec/speed 5.

Notes & Suggestions

  • https://www.cuisineaz.com/recettes/veloute-d-epinard-au-thermomix-105513.aspx

Ingredients for servings

  • 2 potatoes
  • 600 g of frozen spinach
  • 300 g of water
  • 10 g of olive oil
  • 1 onion
  • 500 ml of semi-skimmed milk
  • 2 tablespoon of St Moret
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    214 kcal
    11 %
  • Fat
    5,58 g
    8 %
  • of which saturated
    1,96 g
    10 %
  • Carbohydrates
    24,95 g
    10 %
  • of which sugar
    9,22 g
    10 %
  • Protein
    10,82 g
    22 %
  • Fibers
    6,24 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference