Recipes

Spinach and Potato Soup

4 pers.
30 min
1 hr
Spinach and Potato Soup with madame loik paysan breton

Ingredients for :

4 people
Plain Whipped Cheese with Guérande Sea Salt
30 g Plain Whipped Cheese with Guérande Sea Salt
Slightly Salted Moulded Butter Paysan Breton
15 g Slightly Salted Moulded Butter
Potato
250 g Potatoes
Baby spinach
300 g Baby spinach
Vegetable bouillon
100 Units Vegetable bouillons
Walnut oil
1 Dessert spoon Walnut oil
Olive oil
1 Dessert spoon Olive oil
Onion
1 Unit Onion
Salt, pepper
1 Pinch Salt, pepper

Method :

  1. Wash and peel the potatoes, cut them into cubes, and steam them for 30 minutes.
  2. Rinse the spinach and remove the stems.
  3. Heat a saucepan with a drizzle of olive oil and a knob of butter. Sauté the chopped onion until golden brown.
  4. Add half of the spinach and gently stir until cooked, making sure it doesn’t brown.
  5. Add the steamed potatoes, season with salt and pepper, and pour the broth over the mixture. Let it simmer for 25 minutes.
  6. At the end of the cooking time, stir in the remaining spinach and the whipped cheese, then blend everything until smooth and creamy.

Paysan Breton tip

In this recipe, we use the Bouteille Fraîcheur from the brand Le Parfait®. Jars, terrines, dispensers, and jam pots designed to preserve the best the world has to offer. Proudly made in France for 90 years.

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