Cream of spinach soup

Cream of spinach soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1.5 litres chicken stock
2 potatoes, peeled and sliced
2 onions, sliced
1 bunch spinach
good pinch nutmeg
freshly ground black pepper
125ml cream
or 125ml evaporated milk
salt

Method

  1. Bring stock to the boil in a large saucepan. Add potatoes and onions; cover and cook for 20 minutes.
  2. Reserve 1 spinach leaf for garnish, and roughly chop remainder. Add to pan and cook for another 10 minutes, uncovered.
  3. Pureé soup in a blender or food processor, return to saucepan and season with nutmeg, salt and pepper. Thin with a little water if necessary, stir in cream or evaporated milk and reheat to boiling. Serve in heated bowls, garnished with reserved spinach, finely shredded.
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