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
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
- Melt the butter and cook the onion gently for 10mins in a large, covered pan until they are soft but not coloured.
- 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.
- 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.
- Return to the heat and stir in the milk and cream. Taste for seasoning. Reheat gently and serve with a swirl of cream