Spinach soup

Name: Spinach soup
Yield: To serve four
Cuisine: Northern Europe
Ingredients: 450 g (1 lb) spinach; 1 onion, 1 stick celery; 1 onion, 1 stick celery; 15 g (½ oz) butter; 15 g (½ oz) flour; 575 ml (1 pint) chicken stock either home-made or made with stock cubes; grating of nutmeg; salt and pepper; salt and pepper; 425 ml (¾ pint) single cream or milk; 425 ml (¾ pint) single cream or milk; chopped chives (or chopped parsley if chives are not available); chopped chives (or chopped parsley if chives are not available)

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

The beauty of this soup lies in its bright emerald colour which is lost if the spinach is cooked for too long. It gives a taste of spring in the winter as it is both fresh and refreshing.

Ingredients

450 g (1 lb) spinach
1 onion, 1

Europe
United Kingdom
Soup
Spring
Winter

Method

Wash the spinach, removing tough ribs and stalks and drop it into about 575 ml (1 pint) of boiling, lightly salted water. It does not matter if it doesn’t all go under, since it will soon wilt down. When the spinach is tender, after about 10 minutes, cool it a little, put it into the liquidizer and whizz to a smooth purée.

Meanwhile chop the onion and celery finely and soften them over