RECIPES.LESENTIERTRANQUILLE.COM
  • Home
    • Getting Started
  • Starters & Light Lunches
  • Main Courses
  • Desserts
  • Family Favourites
  • Christmas
  • Jams, chutneys et al
  • Favourite links
  • more @
  • Contact me
Picture
Spinach with Nutmeg Soup
 
Good when the spinach has just come into season – here you need to buy un grand sac of spinach (epinard) at the market.  From experience I have found this will give you the 700g you need for the recipe!  As you can imagine it’s very green but tastes good and think of all the iron!
 
Serves 6
25g butter
1 large onion, finely chopped
900ml vegetable stock
Juice of ½lemon
700g fresh spinach
Freshly grated nutmeg although I have used a tsp of ground nutmeg
150ml milk
50ml single cream
Salt and freshly ground pepper
 
Swirl of cream to serve
  1. Melt the butter and cook the onion gently for 10mins in a large, covered pan until they are soft but not coloured.
  2. Slowly add the stock lemon juice, spinach and nutmeg.  Cover and bring to the boil and simmer for about 5 minutes or until the  spinach has wilted.
  3. Take the pan off the heat and allow to cool a little then liquidise the soup – I only have a hand held liquidiser so I do it in the pan I have cooked it in.
  4. Return to the heat and stir in the milk and cream.  Taste for seasoning. Reheat gently and serve with a swirl of cream

Site powered by Weebly. Managed by SiteGround
  • Home
    • Getting Started
  • Starters & Light Lunches
  • Main Courses
  • Desserts
  • Family Favourites
  • Christmas
  • Jams, chutneys et al
  • Favourite links
  • more @
  • Contact me