Supa de cartofi si spanac/ Spinach and potatoes soup

(Please scroll down for English version)

Cand eram mici si venea primavara, parintii si bunicii ne ziceau sa mancam spanac si urzici (adica multe frunze verzi) ca sa se schimbe sangele. Sangele nu se schimba, in schimb luam vitamine din frunzele proaspete de care ne lipsisem toata iarna. In zilele de azi putem gasi spanac proaspat la magazin si in mijlocul iernii, iar daca nu, spanacul congelat este foarte bun inlocuitor, pastrand toate calitatile spanacului proaspat.

Supa crema de cartofi si spanac este buna pentru zilele friguroase de iarna, alaturi de niste paine crocanta. Imi place sa termin supa cu frisca lichida neindulcita in loc de smantana pentru ca are o textura mai fina. Iar daca alegeti sa folositi seminte de coriandru si fenicul, vor da supei o aroma exotica indiana.

Ingrediente:

1 ceapa medie tocata
2 catei de usturoi tocati
1 lingura unt
2 linguri ulei de masline
5 cartofi mari curatati de coaja si taiati bucati
2 maini bune de spanac
1 - 1 1/2 supa de pui sau apa
1/2 lingurita chimen pudra
1 lingurita de seminte de coriandru si fenicul pisate (optional)
sare si piper dupa gust
1 cana frisca lichida neindulcita
1/2 lingurita de nucsoara proaspat macinata

Se incinge untul si uleiul intr-o oala si se adauga ceapa. Se caleste pana devine translucenta, apoi se adauga usturoiul si se caleste si el un minut-doua. Se adauga chimenul, semintele zdrobite de coriandru si fenicul si se calesc 1 minut. Se stinge cu putina supa, se adauga cartofii si restul de supa, putina sare si piper. Cand incepe sa fiarba, se adauga spanacul si se lasa sa fiarba cam 20-30 minute pana cand cartofii sunt fierti.



Se opreste focul si se face piure (fie in blender, aveti grija cu supa fierbinte, fie cu blenderul care se baga in oala). Se pune iara pe foc mic, se potriveste cu sare si piper, se adauga nucsoara si frisca lichida, fara a se da in clocot.

Se opreste focul si se serveste fierbinte.

Pofta buna!



When we were kids, our parents and grandparents use to tell us every spring to eat spinach and green leaves so our blood could change. The blood didn’t change, but from the green leaves that we missed all winter long we would take the vitamins. Nowadays we can find fresh spinach in the groceries stores all year round, and if we can’t find it, frozen spinach is very good too, having as many qualities as fresh spinach.

The spinach and potatoes soup is good for the cold winter days, served with fresh crusty bread. If you choose to use coriander and fennel seeds, you will have some Indian flavors in your soup.

Ingredients:

1 medium chopped onion
2 chopped cloves of garlic
1 tbsp butter
2 tbsp extra virgin olive oil
5 large potatoes, peeled and cubed
2 handfuls fresh spinach
4-6 cups chicken stock (or water)
½ tsp ground cumin
1 tsp crushed mixed coriander and fennel seeds (optional)
Salt and pepper after taste
1 cup heavy cream
½ tsp fresh ground nutmeg

Heat the oil and butter in a pot, and add the onion. Sauté until translucent, then add the garlic. Cook for 1-2 minutes. Add the cumin, coriander and fennel (if using) and bloom for 1 minute. Add the potatoes and chicken stock and bring to a boil. Add the spinach and turn down the heat. Simmer for 20-30 minutes until the potatoes are soft. Turn off the heat and puree the soup either with immersion blender or regular blender (be careful with hot liquids!) Return on low heat, check for salt and pepper, add the nutmeg and heavy cream, without boiling. Turn off the heat and serve hot.

Enjoy!