Spinach velouté

In a saucepan, brown a finely chopped shallot with 2 tablespoons of extra virgin olive oil, add the diced potatoes and the contents of a 500 g bag of Mioorto Spinach. Then add boiling vegetable stock, salt and spices to taste, and cook for approximately 20 minutes until the potatoes are almost falling apart. Pour everything into the mixer, blend until smooth, and serve with croutons.