Liechtensteiner Spinach Soup

Ingredients

In the original Croatian version of Čorba od spanaća, the soup is typically made with a base of meat broth and often includes potatoes. However, in the Liechtensteiner adaptation, the soup is vegetarian and omits the meat broth. Instead, it focuses on the natural flavors of the spinach and uses vegetable broth as the base. The Liechtensteiner version also incorporates cream for added richness and a smoother texture. We alse have the original recipe for Čorba od spanaća, so you can check it out.

• 500g (1.1 lb) fresh spinach 500g (1.1 lb) fresh spinach
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 18g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the fresh spinach to the pot and cook until wilted.
3. 3.
   Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
6. 6.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve hot and garnish with a drizzle of cream or a sprinkle of fresh thyme, if desired.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before using them in the soup to remove any dirt or grit.
• Vegetable broth — If you prefer a stronger flavor, you can use homemade vegetable broth or add a vegetable bouillon cube to enhance the taste.
• Heavy cream — For a lighter version, you can substitute the heavy cream with half-and-half or whole milk, although it will result in a slightly less creamy texture.

Tips & Tricks

• To add a hint of freshness, squeeze a little lemon juice into the soup just before serving.
• For a heartier version, you can add cooked diced potatoes to the soup.
• If you prefer a chunkier texture, you can reserve a handful of cooked spinach leaves and add them back into the soup after blending.
• Experiment with different herbs such as parsley or dill to customize the flavor profile of the soup.
• Serve the soup with a side of crusty bread for a complete meal.

Serving advice

Serve the Liechtensteiner Spinach Soup hot in individual bowls. Drizzle a little cream on top or sprinkle some fresh thyme leaves for an elegant touch. Accompany it with a slice of crusty bread or a side salad for a satisfying meal.

Presentation advice

To enhance the presentation, consider serving the soup in a shallow bowl to showcase its vibrant green color. Garnish with a swirl of cream or a sprinkle of fresh thyme leaves. Pair it with a rustic bread basket and a simple, elegant table setting.