Potato and Spinach Cream Soup with Cheese
A smooth potato and spinach cream soup topped with crumbled brine cheese.
Ingredients
| 5-6 | potatoes (medium) |
| 200 г/g | cleaned washed spinach |
| 3 | carrots (medium) |
| 1 глава/head | onion |
| 2-3 стръка/stalks | spring onions |
| 1-2 стръка/stalks | green garlic |
| 3-4 с.л./tbsp | rice |
| 1 к.ч./cup | tomato juice |
| 2-3 с.л./tbsp | oil |
| щипка/pinch | spearmint |
| щипка/pinch | black pepper |
| на вкус/to taste | salt |
| — | crumbled white brine cheese (for garnish) |
Instructions
- Put about 2.5 litres of water on the stove to boil.
- Peel and wash the potatoes and cut them into large pieces. Peel and chop the onion. Drop the potatoes and onion into the boiling water.
- Peel and slice the carrots and add them to the pot. Add the oil and salt and let it boil until the potatoes are half-done.
- Meanwhile, clean and chop the spring onions and green garlic. Chop the spinach coarsely (no need to be fine, as the soup will be blended) and add the vegetables to the soup.
- Add the rice, spearmint, black pepper and tomato juice. Finish cooking the soup until the potatoes and rice are fully done.
- Take off the heat and add the finely chopped parsley. Blend the soup smooth with a stick blender. If it is too thick, add a little water and return to the stove for another 2-3 minutes.
- Serve warm with crumbled cheese, and croutons if you like.