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Le Chaudron recipe
Velouté épinards muscade
Spinach soup with nutmeg
⏱ 20 minServes 4Easy130 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)fresh spinach
1onion
1potato
800 ml (3⅓ cups)vegetable stock
100 ml (½ cup)skim milk
1 tbspolive oil
1 pinchnutmeg
1 pinchsalt and pepper
- 600 g (21 oz) fresh spinach
- 1 onion
- 1 potato
- 800 ml (3⅓ cups) vegetable stock
- 100 ml (½ cup) skim milk
- 1 tbsp olive oil
- 1 pinch nutmeg
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the spinach in several changes of water and remove the thick stems.
- Drain or spin the spinach dry.
- Slice the onion. Peel the potato and cut into 2 cm (¾ in) cubes.
- Heat the olive oil in a large pot over medium heat and sweat the onion for 5 minutes without browning.
- Add the potato and hot vegetable stock and cook gently for 12 minutes.
- When the potato is tender, add the spinach, cover and cook for 5 minutes until wilted.
- Off the heat, add the milk and blend until smooth and bright green.
- Season with salt, pepper and freshly grated nutmeg, and serve in 4 bowls.
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