Gaby
2
Ingredients:
- 50 g of spinach
- 250 g of potatoes
- 130 g of carrots
- 80 g of onion
- 150 g of milk
- 500 g of vegetable broth
- 170 g of sour cream
- 80 g of cooked white beans
- 2 tablespoons of flour
- 70 g of butter (50 g for the soup, 20 g for the croutons)
- 150 g of hard cheese
- Bread (white, for croutons)
- Salt (to taste), spices (pepper, nutmeg, dried dill)
Dice the vegetables and sauté them in butter. Lightly toast the flour in a pan, then add the broth and mix well. Add the beans and broth to the vegetables, bring to a boil, and simmer for 30 minutes. Blend all the ingredients until smooth. Add the flour to the broth and bring it to a boil.
Now, let’s prepare the croutons. Spread butter on the bread, sprinkle with grated cheese, and place in an oven preheated to 320°F (160°C) for 5-10 minutes. Serve the soup with the croutons.
