Level: Easy
Servings: 4
Preparation: 20 min
Cooking: 30 min
Ingredients
- 1 lb fresh spinach leaves
- 3 tablespoons Vermont Cultured Butter Lightly Salted
- 2 shallots, minced
- 2 tbsp all purpose flour
- 4 potatoes, finely diced
- 3 cups water
- Salt, pepper
- 4 tbsp Vermont Crème Fraîche
- 1 cup Vermont Feta, cubed
Directions
Blanch spinach in boiling water for 1 minute.
Melt 3 tbsp of Vermont Cultured Butter Lightly Salted in a large heavy pot over medium heat. Add chopped shallots and saute for 3 minutes. Next add spinach and saute for 2 minutes. Sprinkle with flour and whisk 1 minute.
Add potatoes and water to cover the mixture and cook for 30 minutes over medium heat.
Puree the mixture in a blender. Season with salt and pepper.
Ladle soup into bowls and add 1 tbsp of Crème Fraîche and 1/4 cup of Vermont Feta cubes to each serving.
Serve warm.
Chef’s Suggestion
You may use frozen spinach with leftover cooked potatoes. Sauté the shallots with the spinach, flour and potatoes until warm and next add water to liquefy the mixture before blending.
