Orange soup with spinach
4 servings
30 minutes
Orange soup with spinach is a refined dish of French cuisine, where the freshness of citrus and the delicate texture of spinach combine wonderfully. Its origins trace back to the exquisite gastronomic traditions of France, where the artful blending of flavors is valued above all. The light acidity of oranges harmoniously complements the rich taste of spinach, while cream adds a velvety texture to the soup. This refreshing and unusual soup is perfect for a summer dinner, served chilled with a spoonful of delicate yogurt and garnished with a slice of fragrant orange. It not only captivates the imagination with its flavor but also delights the eye with its vibrant color. The dish can be used as a light appetizer before the main meal or as a standalone refreshing lunch that provides an energy boost and awakens taste buds.
1
Peel the onion, chop it finely, and sauté in vegetable oil until translucent. Add spinach to the pan, cover with a lid, and simmer for 5 minutes.
- Onion: 1 head
- Olive oil: 1 tablespoon
- Spinach: 400 g
2
Wash the oranges, dry them. Set aside a few slices for garnishing the soup, and grate the zest and squeeze the juice from the remaining oranges.
- Oranges: 2 pieces
3
Place spinach with onion in a pot, pour in broth, and add orange zest and juice. Bring the soup to a boil and simmer covered on low heat for 10-15 minutes.
- Spinach: 400 g
- Onion: 1 head
- Vegetable broth: 3 glasss
- Oranges: 2 pieces
4
In a separate bowl, mix starch with cream until smooth. Pour the mixture into the soup pot, add salt and pepper, and blend the soup with a mixer. Put it back on the heat and bring to a boil, stirring constantly.
- Cream 20% fat: 1 glass
- Potato starch: 3 teaspoons
- Salt: to taste
- Ground black pepper: to taste
5
Remove the soup from the heat, let it cool, and place it in the refrigerator for an hour. Before serving, add a spoon of yogurt to each plate, pour the soup, and garnish with a slice of orange.
- Yoghurt: 6 tablespoons
- Oranges: 2 pieces
