A creamy vegetable soup that is lower in fat than a traditional recipe using cream.
50 g (2 oz) butter
150 g (6 oz) frozen chopped spinach, thawed
1 onion, finely chopped
150 g (6 oz) cauliflower florets, chopped
25 g (1 oz) flour
600 ml (1 pint) chicken stock
410 g can Evaporated Milk
pinch of nutmeg
black pepper
croutons, to serve
150 g (6 oz) frozen chopped spinach, thawed
1 onion, finely chopped
150 g (6 oz) cauliflower florets, chopped
25 g (1 oz) flour
600 ml (1 pint) chicken stock
410 g can Evaporated Milk
pinch of nutmeg
black pepper
croutons, to serve
accompaniments
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method
1. Melt the butter in a large saucepan, and add the spinach, onion and cauliflower.
2. Stir in the flour, remove the pan from the heat and gradually blend in the stock.
3. Bring to the boil, stirring frequently, until the mixture thickens. Stir in the Milk, nutmeg and seasoning. Cover and simmer for 15 - 20 minutes.
4. place in a liquidizer or food processor and blend until smooth. Taste and adjust the seasoning if necessary. Serve with croutons.
2. Stir in the flour, remove the pan from the heat and gradually blend in the stock.
3. Bring to the boil, stirring frequently, until the mixture thickens. Stir in the Milk, nutmeg and seasoning. Cover and simmer for 15 - 20 minutes.
4. place in a liquidizer or food processor and blend until smooth. Taste and adjust the seasoning if necessary. Serve with croutons.
serving amount
serves 4 - 6
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