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Spinach with Roquefort Croutons |
2 spoonfuls of butter
1 large peeled onion
200 kg of fresh spinach
2 medium-sized potatoes, peeled and cut up into cubes
1 liter of water
1 chicken bouillon cube
Salt, pepper and nutmeg
1 to 2 cups of milk
1 teaspoon of finely chopped chives
30 grs of Roquefort cheese
12 croutons or small pieces of fried or well toasted bread
Preparation
Mix the Roquefort cheese with the butter. Grease the croutons with this mixture and brown under the oven grill for 1 to 2 minutes. Take care they do not burn. Heat up the butter over a medium heat in a large pan. Place the onions inside and fry them over a low flame for 5 minutes. Meanwhile, cut off the stalks of the spinach and wash the leaves in cold water 2 or 3 times to get rid of any earth or dirt stuck to them. Rinse and add them to the onion. Add the potatoes, water and the chicken bouillon cube. Season and leave until it comes to the boil. Place a lid on top and cook over a medium flame for 30 minutes. Pour the soup into a blender and add milk until a good consistency has been achieved. Serve with the Roquefort croutons and the chopped chives.
Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe.