400g (14½oz) leaf spinach (New Zealand spinach can be used instead)
30g (1oz) butter
70g (2½oz) round-grain Carolina rice
3tablespoons dried and grated coconut
1beef stock cube
salt, pepper, nutmeg
1 liquidiser or mouli-légumes
1 nutmeg grater
1 fine strainer
Peel the onions and slice finely. Remove the central stalks from the spinach leaves and wash in several waters. Drain in the colander.
Put the sliced onion into the saucepan with the butter, and soften for about 10 minutes, stirring with a wooden spoon. The onions should be barely golden: on no account let them brown. Add 1½litres (2½pints) hot water and bring to the boil. Sprinkle in the rice in a fine shower, then add the grated coconut. Allow to cook over a moderate heat for 20 minutes, then add the well-drained spinach and the stock cube. Bring to the boil again and cook for a further 5 minutes. Add salt, and a generous grating of nutmeg.
Purée the soup in the liquidiser or sieve through the fine blade of the mouli-légumes. Then, strain back into the pan through a wire sieve, pressing the liquid through with the back of a small ladle.
Add the cream, and bring back to the boil. Season with five or six turns of the pepper-mill and add salt if necessary. Serve in a tureen. The soup should be a beautiful pale green colour.