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Spinach, asparagus and ginger cream soup topped with roasted baguettes.


  • 200g onions
  • 300g spinach (frozen)
  • 10 stems asparagus
  • 100g butter
  • 150g potatoes
  • 20g fresh root ginger
  • 70ml fresh cream
  • 1 small baguette
  • 2 tsp olive oil
  • Fresh seasoning
  • 400ml water




Pan-fry the onions and ginger in the butter until soft. Add the asparagus and potatoes and fry for a few minutes. Add the water and leave to boil until the potatoes are soft Once ready, add the drained spinach. Slice baguette and put on an oven tray. Drizzle with olive oil, season well with salt and pepper and bake in preheated oven at 160`c, until golden brown. Blend the soup and pass it through a fine strainer. Add cream and season to your liking. Serve immediately in soup bowls topped with the baked baguettes



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