If it's still spinach season, I invite you to try a delicious and healthy cream soup recipe.
500g fresh spinach
1 parsley root
1 slice of celery
1 small onion
1 small carrot
1 sprig of green onion
1 clove of green garlic
3 tablespoons sour cream
4 slices of bread
Method of preparation:
Wash and clean the vegetables. Cut the onion into juliennes, the zucchini, the carrot, the garlic, the celery, the parsley and the parsnip are cut into slices and the potatoes are cut into cubes. Put the vegetables in the pot and add enough water to cover them.
Add a teaspoon of salt and bring to a boil over medium heat. After 20-25 minutes (when the vegetables are cooked) add the spinach and let it boil for another 4-5 minutes and turn off the heat.
Allow to cool slightly. If there is too much water, remove a few tablespoons of water and mix the vegetables well. Add salt and pepper to taste. Add the cream and mix until the composition is homogeneous.
For croutons, 1-2 days old bread is used, which is cut into cubes as small as possible. Place the pieces in a tray on baking paper, sprinkle well with olive oil and season with oregano. Stir the croutons vigorously so that they are all seasoned with olive oil and spices and place in the hot oven over medium heat for 15 minutes, stirring well every 5 minutes.
The soup is served with croutons.