1/2 stick (4 Tbsp) 2 oz (50 g) butter
175 g (6 oz) packet frozen spinach (leaves or chopped spinach), thawed
1 medium onion, skinned and finely chopped
3 tbls (25 g) 1 oz flour
1 1/4 cup (300 ml) 1/2 pint chicken stock
568 ml (1 pint) milk
salt and freshly ground pepper
pinch of grated nutmeg
2 tbsp (30 ml) fresh single cream
175 g (6 oz) packet frozen spinach (leaves or chopped spinach), thawed
1 medium onion, skinned and finely chopped
3 tbls (25 g) 1 oz flour
1 1/4 cup (300 ml) 1/2 pint chicken stock
568 ml (1 pint) milk
salt and freshly ground pepper
pinch of grated nutmeg
2 tbsp (30 ml) fresh single cream
method
1. Melt the butter in a large saucepan and gently saute the spinach and onions for 5-6 minutes. Add the flour and stir thoroughly; remove from the heat.
2. Add stock, return to the heat and boil, stirring continuously until the mixture thickens. Carefully blend in the milk and bring back to the boil, stirring. Cover and simmer for 15 - 20 minutes; season.
3. Sieve the soup or puree in a blender, and, if necessary, thin with milk. Reheat gently.
4. Pour into a warmed soup tureen or individual dishes and stir in the fresh cream just before serving.
2. Add stock, return to the heat and boil, stirring continuously until the mixture thickens. Carefully blend in the milk and bring back to the boil, stirring. Cover and simmer for 15 - 20 minutes; season.
3. Sieve the soup or puree in a blender, and, if necessary, thin with milk. Reheat gently.
4. Pour into a warmed soup tureen or individual dishes and stir in the fresh cream just before serving.
serving amount
serves 6
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