Spinach Velouté (Vellutata di Spinaci)

Method

1. 1

   Wash the spinach well and drain it. Slice the leek, chop the onion, mince the garlic, and dice the potato into small cubes.

2. 2

   In a soup pot, melt the butter with the olive oil over medium-low heat. Add leek and onion, then cook gently for 5 to 6 minutes until soft, glossy, and lightly sweet.

3. 3

   Stir in the garlic and potato. Cook for 2 minutes, stirring, so the potato absorbs the flavor base.

4. 4

   Pour in the hot vegetable broth. Bring to a gentle boil, then lower the heat and simmer for 12 to 15 minutes, until the potato is completely tender.

5. 5

   Add the spinach in batches, stirring until wilted. Cook for 2 minutes only, so the color stays vivid.

6. 6

   Blend until perfectly smooth. Stir in cream, salt, pepper, nutmeg, and lemon juice.

7. 7

   Reheat very gently for 1 minute without boiling. Taste and adjust seasoning, then serve hot.

8. 8

   Time 30 minutes

9. 9

   Difficulty Easy

10. 10

    Calories about 185 per serving