Friday, 30 September 2011

Spinach & Nutmeg Soup



We have hoards of spinach from the garden so I wanted to get making some soup to make the most of it. I can freeze some of it after and have lots of healthy lunches stashed for myself! This one is incredibly easy, quick and very tasty. I know some people don't like spinach but with the nutmeg it makes a yummy soup!


Ingredients
1 bag of spinach, well washed
1 medium onion chopped
1 medium potato, peeled and diced
800 ml chicken or vegetable stock
3 tbsp cream or créme fraiche
Grated nutmeg to taste




Method
In a large pot, melt a small amount of butter with a drizzle of oil (so not to burn the butter) and sweat the onions in this until they become nearly transparent in colour.

Add the diced potato and enough stock to cover.

Turn the heat up a little and cook the potatoes until they are tender.

Add the spinach and cover the pot for 2-3minutes bringing it to a fast simmer. Be careful not to overcook the spinach in this time.

Remove from the heat and add the rest of the stock.

Use a hand blender to blend the soup in the pot, or alternatively pour into a food processor and give the soup a whizz until it is as smooth as you like it. ( I use a hand blender to save on the washing up!)

Return to the heat and add some grated nutmeg. It is entirely up to personal taste how much you like but 1 teaspoon is generally what I put in.

Reheat and add the cream before serving. To make it look a little more exciting you could always froth a little milk for the middle and garnish with a little sprinkle of chopped chives or parsley.










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