Spinach Soup with Cheese Croutons

Peel the onion and cut into fine cubes. Heat half of the butter in a wide saucepan and sauté the onion cubes until golden.

Add the spinach, unthawed, and pour in clear soup. Bring to a boil and simmer with the lid on until the spinach is warm.

Whisk until evenly blended. Add crème fraîche to the soup and season to taste with salt and pepper.

In the meantime, keep the soup warm.

Cut 4 cm circles out of the toast slices or cut the slices into four rectangles, if desired.

Peel and press the garlic.

Heat the remaining fat in a frying pan and sauté the garlic clove in it until light yellow.

Add the bread slices and fry on each side until golden. Cut the feta cheese into small cubes.

Spread evenly over the hot croutons and allow to melt slightly. Pour the spinach soup into soup bowls or deep plates and arrange 3 feta cheese croutons on each.

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