The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup.
- 50g butter
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 medium potato, peeled and chopped into chunks
- 450ml chicken or vegetable stock
- 600ml milk
- 450g fresh spinach, washed if necessary and roughly chopped
- finely grated zest of half a lemon
- freshly grated nutmeg, to taste
- 3 tbsp. double cream, to serve
- Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. 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 – you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month.
- Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won’t be impaired.)
- Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick.
- Ladle the soup into bowls and swirl in the cream.
Also Read: Recipe: Creamy Mediterranean Spaghetti