Spinach soup with croutons

Name: spinach soup with croutons
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 business suit cut leaf spinach (in part cubes, frozen; 1 onion shredded; 2 tablespoons olive oil; 2 cloves garlic finely chopped; 125 ml creme fraiche; 125 ml dry white wine; 750 ml chicken bouillon (or vegetable stock), of 2 tablets; 2 tablespoons butter; 2 slices old white bread in dice; bag fresh chives (a 25 g), finely chopped

A tasty recipe. The starter contains the following ingredients: poultry, chopped spinach ((in cubes, frozen), onion (chopped), olive oil, garlic (finely chopped), crème fraîche, dry white wine, chicken broth ((or vegetable stock), of 2 tablets), butter, old white bread (in cubes), fresh chives ((a 25 g) and finely chopped).

Ingredients

Kitchen Stuff

blender

Directions

Spinach (in microwave) to defrost. Drain in the sieve and press out as much liquid as possible with a convex side of the spoon.
In soup pot onion in oil 3-4 min. Fruit. Garlic last 30 sec. to catch up. Add cream and melt. Add wine and stock and bring it to the boil. Season with pepper and simmer for 10 minutes. Melt butter in frying pan and bake bread cubes on low heat until golden brown, crispy croutons. Shake occasionally. Croutons sprinkle with salt and pepper. Spinach by stirring basic soup and heating soup for 3-4 minutes, but do not let it boil (spinach should not discolour). Take a pan of heat and puree soup with hand blender. Spread the soup over four deep plates and sprinkle with croutons and chives.