Blanch spinach in boiling water for 1 minute.
Melt 3 tbsp of Vermont Cultured Butter Lightly Salted in a large heavy pot over medium heat. Add chopped shallots and saute for 3 minutes. Next add spinach and saute for 2 minutes. Sprinkle with flour and whisk 1 minute.
Add potatoes and water to cover the mixture and cook for 30 minutes over medium heat.
Puree the mixture in a blender. Season with salt and pepper.
Ladle soup into bowls and add 1 tbsp of Crème Fraîche and 1/4 cup of Vermont Feta cubes to each serving.
Serve warm.
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- 1 lb fresh spinach leaves
- 3 tablespoons Vermont Cultured Butter Lightly Salted
- 2 shallots, minced
- 2 tbsp all purpose flour
- 4 potatoes, finely diced
- 3 cups water
- Salt, pepper
- 4 tbsp Vermont Crème Fraîche
- 1 cup Vermont Feta, cubed
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