8 oz (240 g) spinach
3 oz (90 g) potato, diced
1 small onion, chopped
3/4 pint (450 ml) vegetable or chicken stock
3 tablespoons single cream
freshly grated nutmeg
salt and pepper
4 teaspoons grated Parmesan cheese
3 oz (90 g) potato, diced
1 small onion, chopped
3/4 pint (450 ml) vegetable or chicken stock
3 tablespoons single cream
freshly grated nutmeg
salt and pepper
4 teaspoons grated Parmesan cheese
method
1. Wash the spinach and roughly chop the leaves and stalks.
2. Place the spinach, potato and onion in a saucepan. Pour in the stock.
3. Bring to the boil, reduce the heat; cover and simmer for 20 minutes.
4. Transfer the spinach, stock, etc. to a blender or food processor and process until smooth.
5. Pour the spinach puree back into the saucepan and reheat, then stir in the cream and season with the nutmeg, salt and pepper.
6. Pour the soup into four warm soup bowls and sprinkle with the Parmesan cheese.
2. Place the spinach, potato and onion in a saucepan. Pour in the stock.
3. Bring to the boil, reduce the heat; cover and simmer for 20 minutes.
4. Transfer the spinach, stock, etc. to a blender or food processor and process until smooth.
5. Pour the spinach puree back into the saucepan and reheat, then stir in the cream and season with the nutmeg, salt and pepper.
6. Pour the soup into four warm soup bowls and sprinkle with the Parmesan cheese.
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