Cream of spinach soup with gorgonzola crostini

    40 min

    Spinach and gorgonzola are a delicious combination so why not in a soup with tasty crostini?

    1 person made this

    Serves: 4 

    • 150ml whipping cream
    • 1 tablespoon ground cumin
    • 2 tablespoons olive oil
    • 500g fresh or frozen spinach
    • 1 onion, minced
    • 200ml single cream
    • 600ml vegetable stock
    • 1/2 lemon, juiced
    • salt and pepper
    • 8 small slices firm white bread or baguette
    • gorgonzola
    • paprika powder

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Whip the cream till stiff, gradually adding the cumin. Place in the fridge. For a special presentation, fill the whipped cream in a piping bag with a star shaped nozzle and refrigerate.
    2. Heat 1 tablespoon olive oil in a large pot. Add spinach and cook till wilted, stirring often. Transfer to a bowl.
    3. Add 1 tablespoon olive oil to the pot and fry onion till translucent, about 5 minutes. Add spinach and cook over low heat for 10 minutes.
    4. Preheat oven to 180 C / Gas 4.
    5. Add single cream, stock and lemon juice to stock and puree. Season with salt and pepper and simmer over low heat for 10 minutes.
    6. Spread half of each bread slice with gorgonzola and place on a baking tray. Bake for 7 minutes.
    7. Fill soup into bowls and add whipped cream to each bowl. Dust with paprika and serve.

    See it on my blog

    Find this recipe on my blog (in French)

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