Mixed Herb Soup

Wash and sort the spinach and blanch in boiling, salted water for a few minutes. Refresh in cold water, drain well, then chop. Sort the herbs, wash and shake dry. Peel and finely chop the shallots. Peel and finely grate the potatoes. Sauté the shallots in hot butter until soft. Pour in the chicken broth and add the potatoes. Simmer for about 10 minutes. Now pour in the cream, crème fraîche, spinach and the herbs. Bring to a boil, then puree until smooth. Cut the crusts off the bread and cut into cubes. Fry in hot butter until golden brown. Season the soup to taste with salt and pepper and serve with a few croutons.