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Spinach and Liver Pâté Soup

ingredients

serves 4
850 g (1 lb 12 oz) can cream of chicken soup
225 g (8 oz) chopped frozen spinach, defrosted, or canned spinach, drained
100 g (4 oz) liver pate
a little milk (optional)
2 teaspoons lemon juice
salt and freshly ground black pepper

to garnish

25 g (1 oz) margarine or butter
4 streaky bacon rashers, rinds removed and chopped
2 slices white bread, crusts removed and cut into small dice

method

1. Heat the oven to 110°C (225°F) Gas 14. Make the garnish melt the margarine in a frying-pan. Add the bacon and fry briskly for 2 - 3 minutes to release any fat. Add the diced bread and fry over moderate to high heat until both bacon and bread are lightly browned and crisp. Drain the bacon and croutons well on absorbent paper and keep hot in the oven.

2. Pour the soup into a large saucepan, add the spinach and heat gently until simmering.

3. Using a balloon whisk, gradually whisk the liver pate into the soup. If the soup seems too thick, add a little milk. Add the lemon juice and season carefully with salt and pepper.

4. Serve the soup piping hot in warmed individual soup bowls, sprinkled with the crispy bacon pieces and the croutons.

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