- 400 GRAM SPINACH
- 3 CUPS CHICKEN BROTH
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1 CUP COCONUT MILK
- 1 RED PEPPER, chopped
- PIECE OF GINGERROOT, grated
- 2 TBSP SOY SAUCE
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- 6 LARGE POTATOES, peeled and
quartered
- 1 LEEK, cut
- 3 CUPS BROTH
- 1/2 CUP OF CREAM
- HANDFUL CHIVES, chopped
- 100 GRAM BACON, cubed
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Stir fry the garlic,
onion and pepper for 5 minutes. Add the spinach and stir fry until it
has completely shrunk. Add the coconut milk, bring to the boil and simmer
for one minute. Puree this mixture and add the remaining ingredients;
heat the soup thoroughly before serving.
See also a recipe for
spinach soup with daisies and another one for
spinach soup.
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Bring the broth to
the boil, add the leek and potatoes and cook 20 minutes. In the meantime,
fry the bacon 15 minutes on low heat. Puree the soup and add the cream,
stir. Put the soup in plates and sprinkle with bacon and chives.
There are many recipes
for potato soup, and the soup is popular in many countries. The Worldcook
site has not only this Danish soup, but also recipes for
Tibetan,
Dominican an
German potato soup.
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