1 stick (8 Tbsp)4 oz (100 g) butter
1 kg (2.2 lb) fresh leaf spinach, cleaned, trimmed and roughly chopped
2 medium onions, skinned and finely chopped
2 oranges
4 level tbsps (60 ml) plain flour (All purpose)
900 ml (1 1/2 pints) chicken stock
900 ml (1 1/2 pints) milk
2 level tsp (10 ml) salt
freshly ground pepper
shreds of orange rind, blanched
1 kg (2.2 lb) fresh leaf spinach, cleaned, trimmed and roughly chopped
2 medium onions, skinned and finely chopped
2 oranges
4 level tbsps (60 ml) plain flour (All purpose)
900 ml (1 1/2 pints) chicken stock
900 ml (1 1/2 pints) milk
2 level tsp (10 ml) salt
freshly ground pepper
shreds of orange rind, blanched
method
1. Melt the butter in a large heavy-based pan, add the vegetables and grated rind of both oranges (retaining a few pared strips for the shreds). Cover with a piece of wet greaseproof paper and the lid; sweat for about 25 minutes, or until soft.
2. Stir in the flour, stock and milk off the heat. Return to the heat, bring to the boil, season and simmer for 1 5 minutes.
3. Puree the soup, then reheat for serving, adding the orange juice at the last minute. Garnish with the orange rind.
2. Stir in the flour, stock and milk off the heat. Return to the heat, bring to the boil, season and simmer for 1 5 minutes.
3. Puree the soup, then reheat for serving, adding the orange juice at the last minute. Garnish with the orange rind.
serving amount
serves 6-8
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