Duel of Potato and Spinach Soup
1 vote, 5.00 avg. rating (95% score)

chef-duminda-best-chef-in-sri-lanka-2012-spinach-and-potato-soup-with-roasted-garlic

 

This is combination of two soups.nice creations,bit hard work,but nice to have for dinner.Healthy soup always make hit in the industry.roasted garlic flake will enhance the flavor.and it banding well.try this wonderful creation.
Ingredients
  • 200 g potatoes peel and cut in to cubs
  • 300 ml chicken stock
  • 1 tsp butter
  •  1 tsp salt
  • 1 tsp chopped onion
  • 2  tsp dill leaves
  • 50 ml fresh cream
  • 2 tsp chopped celery
  • 2 tsp flour
  • For the cream of spinach soup 
  • 200 g spinach
  • 2 tsp chopped onion
  • 1 tsp celery
  • 50 g of carrots
  • 200 ml chicken stock
  • 50 ml fresh cream
  • salt and pepper


Total Time:
           30min
Prep
           15 min
Cook
           15  min
Yield:
6 potions
Level:
Easy

Method

  1. In a large pot over high heat, boil the potatoes in the broth for 15 minutes, or until potatoes are tender. Carefully separate the potatoes from the broth and transfer to a blender or food processor.
  2. Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining broth and set aside.
  3. Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill weed to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.
  4. Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.
  5. Mean wile you have to ready thinks to make spinach soup
  6. In a large saucepan over medium heat, sauté onion in butter for 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
  7. Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half-and-half, salt and pepper.
  8. Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.
  9. then pore the two soups in to one bowl as above picture

Note
do not boil the spinach soup once you put the blanderd spinach.it will destroy the color .keep the borth warm

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