Ingredients
- 50 g butter
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 medium potato, peeled and chopped into chunks
- 450 ml chicken or vegetable stock from 1 cube
- 600 ml milk
- 450 g fresh spinach, washed if necessary and roughly chopped
- Finely grated zest of half a lemon
- Freshly grated nutmeg, to taste
- 3 tbs double cream, to serve
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Creamy spinach soup
Time: 10 minutes prep, 40 minutes cook
Servings: 4 servings
Directions
- Melt the butter in a large saucepan, add the onion and garlic and fry gently for 5-6 minutes until soft.
- Stir in the potato and continue to cook gently for 1 minute.
- Pour in the stock and simmer for 8-10 minutes until the potato starts to cook.
- Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
- Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth.
- Return to the pan and reheat. Taste and season with pepper and nutmeg. Dilute the soup with a little hot water if too thick. Ladle the soup into bowls and swirl in the cream.
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Summary
The lovely, leafy, fresh spinach makes for a flavourful and wonderfully deep-green soup.
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