Spinach and saffron soup with fried scallops
Ingredients for 6 people: 400 g potatoes, mainly waxy potatoes500 g leaf spinach (fresh or frozen)2 onions2 tbsp oil¾ l vegetable stock (ready-made)1 sachet saffron threads½ cup (100 g) whipped creamSalt, ground pepper1 pinch of nutmeg6 scallops2 tbsp butter1 clove of garlica few squirts of lemon juice Preparation: 1. Peel the potatoes, wash and cut into pieces. Sort the spinach leaves,wash and clean thoroughly (defrost frozen spinach). Peel the onions and chop coarsely. 2. Heat the oil in a large pot. Fry the potatoes and onions in it. Pour in the stockPour in the stock, bring to the boil and...