Ingredients for 6 people:
400 g potatoes, mainly waxy potatoes
500 g leaf spinach (fresh or frozen)
2 onions
2 tbsp oil
¾ l vegetable stock (ready-made)
1 sachet saffron threads
½ cup (100 g) whipped cream
Salt, ground pepper
1 pinch of nutmeg
6 scallops
2 tbsp butter
1 clove of garlic
a 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 stock
Pour in the stock, bring to the boil and stir in the saffron. Cover and simmer for 30 minutes. Add ¾ of the spinach for the last 5 minutes. Mash the potatoes and spinach in the mash in the stock. Pour in the cream and heat through. Season with salt, pepper and nutmeg. Stir the rest of the spinach into the hot soup and let it steep for a while.
3. Rinse the scallops and pat dry well. Heat the butter. Fry the scallops in it for 2-3 minutes on all sides. Peel the garlic, cut finely and add. Season with salt, pepper and lemon juice.
4. Serve the soup in portions, each with a scallop.
Preparation time approx. 50 minutes
Per portion approx.
Calories: 201
Joule: 845
Protein: 8.5 g
Fat: 13.1 g
Carbohydrates: 12 g
(FoodCentrale by ddp images)
