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YOGOURT & KEFIR
High in protein
High in m.f.
Liberté Dairy desserts
THE TASTE LIBERTÉ
Cream of Spinach and Basil Soup, Flavoured with Liberté Goat Yogourt
Cooking time :
100 g (1)
Liberté 10% Goat Yogourt
1 Sliced onion
1 Garlic clove, minced
15 ml (1 tbsp) Olive oil
Salt and pepper to taste
150 g (4 cups) Spinach, coarsely chopped
500 g (4 to 6) Potatoes, peeled and diced
1 litre (4 cups) Chicken or vegetable broth
½ bunch Fresh basil, coarsely chopped
1 Sprig of thyme
In a 4 litre cooking pot, sweat the sliced onion and garlic in the olive oil for 1 minute.
Add the vegetable broth.
Season with salt and pepper.
Bring to a boil. Stir in the potatoes and cook until tender, about 40 minutes.
One minute before the end of the cooking time, stir in the spinach, the basil and half of the goat yogourt (50 g).
Puree in a mixer or in a fine sieve.
Adjust the seasoning. Pour into bowls and top each of them with a small quenelle (spoonful) of 15 ml (1 tbsp) of goat yogourt. Serve immediately.
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