- 1 tbsp butter
- 2 onions, chopped
- around 750 g potatoes, cubed
- 500 ml milk
- 1 L vegetable stock
- 150 g spinach
- a handful of fresh herbs, finely chopped
- nutmeg, salt and pepper
- 150 g macaroni
- 75 ml cream
- Gruyère cheese, grated
- In a large pot over medium heat, melt the butter.
- Add the onions and fry until translucent. Add the potatoes and fry a minute more.
- Add the milk and stock, then the spinach.
- Bring to a boil, then reduce the heat and simmer for about 30 minutes.
- Add the macaroni and herbs and cook for about 15 minutes more, or until the pasta is tender.
- Stir in the cream, then it is ready to serve.
- Place a little grated Gruyere in the bottom of each bowl and spoon the soup over top.