Necessary for 4 persons as a starter:
• 300 gr of young spinach
• 25 gr butter
• 2 shallots, chopped
• 1 clove of garlic, minced
• salt and black pepper
• 1 l chicken stock
• 1 dl crème fraîche
• ½ teaspoon nutmeg.
• freshly grated lemon zest
Wash the spinach and set it up with the adhering water and shrink it in a pan over high heat. Drain and set aside.
In a clean pan start with a knob of butter, braise the shallots, garlic, salt and pepper.
Add the spinach, stir, add the stock and stir again. And now make the blender in or with the hand blender into soup. Stir in the crème fraîche. Nutmeg over it. Now it is important to taste.
Would you like some pepper, maybe some extra nutmeg. Here in this dish it tastes insanely pure. And then you dream away to where it comes from.
I smoke nutmeg in the Banda Islands in Indonesia. So, the story is round, that’s what they call it. Oh, yes, finish the soup with some grated lemon zest.