Surprising plants always grow under the bird feeder. This is how carrots and radishes (quite beautiful with white tips) appear and I also came across buckwheat in the garden, a real friend plant, which blooms for a long time. Will come back soon. Buckwheat always waits until the frost is really out of the country. And so I saw spinach this week!
Well, it’s just one plant, but it’s definitely spinach. I like to leave it, I would like to know what a mature plant spinach looks like.
It did bring me to the best spinach soup recipe I know. The country spinach is now amazingly tasty. If you really have it from a grower (and I hope for you), wash well and then rinse again. Rinse water with the plants in the garden. Shrink spinach with adhering water in a large saucepan. Drain briefly.
Braise shallots in butter, gently, until translucent, then add garlic. You can already add salt and pepper. Add spinach and the stock. Bring to a boil, then immediately remove from the heat and mash with the hand blender until velvety soft. Crème fraîche, serve some nutmeg (freshly grated, right!) As hot as possible. A touch of lemon. Oh, completely finished? Sprinkle some roasted crushed buckwheat on top. Perfection!
Required for 4 people (as a starter)
• 500 gr young spinach
• 25 gr butter
• 2 banana shallots, chopped
• 1 clove of garlic in thin slices
• 1 l chicken stock
• 1 dl crème fraîche
• Nutmeg and lemon zest
• Salt and pepper