Spinach Soup with Almonds and Pine Nuts

A great spinach recipe for every taste:

Rinse and clean the spinach. Pour boiling hot water over the tomatoes, then peel, seed and chop into small cubes. Peel and chop the onion and garlic.

In a saucepan, sauté the onion in a tiny bit of olive oil until soft, add the garlic, sprinkle in the curry powder, stir briefly, then add the diced tomatoes and finally the drained spinach leaves. Stir until they fall together, then season with a pinch of pepper, sugar, salt and some nutmeg. Add the poultry stock, bring to the boil once, then simmer gently for 5 minutes, repeat for 5 minutes without adding heat and blend the whole thing in a hand blender, then pour it through a fine sieve back into the saucepan. Add the whipped cream and season again.

Carefully brown the almond flakes and pine nuts in a dry frying pan over medium heat and sprinkle in the center of the soup plates to serve.

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