500 g spinach
1 small onion (50 g approx)
2 cups (500 ml) white stock
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp (25 g) flour
250 ml milk
salt and pepper
a few drops green colouring (optional)
125 ml single cream
1 egg yolk
1 small onion (50 g approx)
2 cups (500 ml) white stock
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp (25 g) flour
250 ml milk
salt and pepper
a few drops green colouring (optional)
125 ml single cream
1 egg yolk
method
1. Wash and shred the spinach, and skin and chop the onion.
2. Bring the stock to the boil and add the vegetables.
3. Cover, and boil the vegetables until tender.
4. Puree them. Melt the fat in a deep saucepan. Add the flour and stir over gentle heat for 2 - 3 minutes, without allowing it to colour.
5. Gradually add the milk, stirring well to prevent lumps forming.
6. Heat to boiling point and simmer for 2-3 minutes, stirring all the time. Stir in the vegetable puree, re-heat to boiling point, and season to taste.
7. Add a little food colouring, if liked, before thickening the soup.
2. Bring the stock to the boil and add the vegetables.
3. Cover, and boil the vegetables until tender.
4. Puree them. Melt the fat in a deep saucepan. Add the flour and stir over gentle heat for 2 - 3 minutes, without allowing it to colour.
5. Gradually add the milk, stirring well to prevent lumps forming.
6. Heat to boiling point and simmer for 2-3 minutes, stirring all the time. Stir in the vegetable puree, re-heat to boiling point, and season to taste.
7. Add a little food colouring, if liked, before thickening the soup.
serving amount
serves 4
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