1/2 stick (2 oz) 50 g butter
6 oz (175 g) packet frozen spinach, thawed and chopped
1 onion, finely chopped
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml chicken stock
2 3/4 cups (21 fl oz) 600 ml milk pinch grated nutmeg
salt and freshly ground black pepper
2 tbsp single cream
6 oz (175 g) packet frozen spinach, thawed and chopped
1 onion, finely chopped
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml chicken stock
2 3/4 cups (21 fl oz) 600 ml milk pinch grated nutmeg
salt and freshly ground black pepper
2 tbsp single cream
method
1. Melt the butter in a large saucepan and cook the spinach and onions gently for 5 minutes.
2. Stir in the flour gradually.
3. Remove from the heat. Pour in the stock, return to the heat and boil, stirring constantly until the soup thickens.
4. Carefully pour in the milk, blending well and bring back to the boil, stirring.
5. Lower the heat, cover and simmer for 15-20 minutes.
6. Add the nutmeg and seasoning to taste.
7. Remove from the heat, leave to cool slightly and puree in a blender or by passing through a sieve.
8. Add a little milk to thin the soup if necessary. Return to the saucepan and reheat.
9. Just before serving, stir in the cream.
2. Stir in the flour gradually.
3. Remove from the heat. Pour in the stock, return to the heat and boil, stirring constantly until the soup thickens.
4. Carefully pour in the milk, blending well and bring back to the boil, stirring.
5. Lower the heat, cover and simmer for 15-20 minutes.
6. Add the nutmeg and seasoning to taste.
7. Remove from the heat, leave to cool slightly and puree in a blender or by passing through a sieve.
8. Add a little milk to thin the soup if necessary. Return to the saucepan and reheat.
9. Just before serving, stir in the cream.
serving amount
serves 6
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