A simple and fresh tasting soup from the New Covent Garden ” Book of Soups”.
Ingredients
- 25 g butter
- 1 large onion peeled and finely chopped
- 25 g plain flour
- 900 ml vegetable stock
- juice of 1/2 lemon to taste
- 700 g fresh spinach
- freshly grated nutmeg
- 150 ml milk
- 50 ml single cream
- sea salt and black pepper
To serve:
- 2 tbsps chopped fresh herbs
- 150 ml single cream
Servings:
Instructions
- Melt the butter and cook the onion very gently for 10 minutes in a covered saucepan, without colouring. Stir in the flour and cook gently for 2 minutes.
- Gradually add the stock, lemon juice, spinach and nutmeg. Cover, bring to the boil and simmer for about 5 minutes until the spinach has wilted.
- Cool a little then puree in a liquidiser. Return to a clean pan and stir in the milk and cream. Check seasoning.
- Reheat gently and serve garnished with chopped fresh herbs and a swirl of cream.
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Thank you for sharing this recipe! It’s one of my favourite!