The lovely, leafy, fresh spinach makes for a flavourful and wonderfully deep-green soup.
- 50 grams butter
- 1 onion (medium, finely chopped)
- 2 garlic cloves (finely chopped)
- 1 potato (medium, peeled and chopped into chunks)
- 450 milliliters chicken stock (from 1 cube)
- 600 milliliters milk
- 450 grams fresh spinach (washed if necessary and roughly chopped)
- 1/2 lemon
- grated nutmeg (Freshly, to taste)
- 3 tablespoons double cream (to serve)
- 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
|Calories370Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Audrey J. 10 Jul 2016
Great tasting soup! A quick and easy meal from the garden. I used cream instead of milk and I am so glad that I did. I will make it again! Yum!