Creamy spinach soup with black bread and radish bruschetta

Name: Creamy spinach soup with black bread and radish bruschetta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 1 (approx. 200 g) large potato; 1 small clove of garlic; 2 TABLESPOONS Butter; 350 ml Vegetable broth; 200 g Whipped cream; 1 package (500 g) Cream spinach; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp grated nutmeg; 4 Radishes; 2 stem(s) Parsley; 1 TEASPOON light balsamic vinegar; 1 TEASPOON Olive oil; 7-10 Tbsp Pepper; 2 discs square black bread; 2 TABLESPOONS Fresh cream

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
1 (approx. 200 g) large potato
1 small clove of garlic
2 TABLESPOONS Butter
350 ml Vegetable broth
200 g Whipped cream
1 package (500 g) Cream spinach
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp grated nutmeg
4 Radishes
2 stem(s) Parsley
1 TEASPOON light balsamic vinegar
1 TEASPOON Olive oil
7-10 Tbsp Pepper
2 discs square black bread
2 TABLESPOONS Fresh cream

Directions

1
Peel and chop the onion, potato and garlic. Heat 1 tablespoon butter in a pot. Sauté the onion and garlic until translucent, then add the potatoes. Deglaze with broth and cream and simmer covered for about 15 minutes. Add spinach and simmer for another 15 minutes. Puree the soup, season with salt, cayenne pepper and nutmeg
2
Wash and clean the radishes and cut them into fine strips. Wash parsley, shake dry and cut the leaves into strips. Season vinegar with salt and pepper. Fold in the oil. Fold in the radishes and parsley
3
Heat 1 tablespoon of butter in a large frying pan. Fry the slices of bread crisply, turning them over and let them drip off on kitchen paper. Cut the slices of bread diagonally in half and cover with radishes. Add the remaining radishes
4
Stir the crème fraîche until smooth. Arrange the soup and add the crème fraîche in streaks. Add the radish bruschetta