Spinach soup and croute

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Creamy spinach soup with salmon with a crispy puff pastry roof




 Thaw the spinach in a colander or sieve and squeeze out the excess moisture. Finely chop the onion and fry in a pan with butter until translucent. Peel the potato and cut into cubes. Add the potato and spinach to the onion. Add the water, bring to the boil and crumble the stock cubes over the pan. Reduce the heat to low and simmer gently for 10 minutes until the potato is tender. Meanwhile heat the oven to 200 degrees. Let the sheets of puff pastry thaw.

 Puree the soup with a stick blender until a smooth green mass. Stir in the whipped cream and salmon chips. Divide the soup among the bowls. Place a sheet of puff pastry tightly over the bowls and press the edges together. Brush with a beaten egg and sprinkle with poppy seeds. Place the bowls in the oven for about 20 minutes until the puff pastry is crispy and nicely browned.
 Tip: you can also make the soup in advance and bake the puff pastry just before serving.

Source: Leukerecepten by leukerecepten-nl.
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