Spinach soup

Spinach soup

Potage aux epinards

By
From
Cooking from memory
Serves
6
Photographer
Mark Roper

Served with a splash of cream, this soup has a velvety smooth texture. Try to avoid overcooking the spinach, as the soup will turn grey instead of green.

Ingredients

Quantity Ingredient
2 tablespoon canola oil
2 onions, finely chopped
2 stalks celery, finely chopped
2 large potatoes, finely chopped
2 litres chicken stock
1 bunch spinach
salt
ground black pepper
cream

Method

  1. Heat oil in a saucepan and sauté the onions until soft and slightly browned. Add the celery, potatoes, stock and half the spinach. Cook until all the vegetables are softened, about 20 minutes. Add the remaining spinach and bring to the boil. Remove the saucepan from the heat and, once cool, purée in a food processor until smooth. Season to taste and serve with a splash of cream.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again