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

   Dish type

9. 9

   Vegetarian gourmet soup

10. 10

    Garnish / serving suggestion

11. 11

    Finish with a swirl of cream, cracked pepper, a few drops of olive oil, crispy croutons, and tiny sautéed spinach leaves. Serve with warm artisan bread. A chilled glass of dry white wine or sparkling water with lemon works beautifully.

12. 12

    Notes

13. 13

    For a lighter version, reduce the cream and add extra broth. For extra elegance, strain after blending. Do not overcook the spinach or the color will dull.

14. 14

    Time 30 minutes

15. 15

    Difficulty Easy

16. 16

    Calories about 185 per serving