Spinach and brie soup

Name: Spinach and brie soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves: 4
Ingredients: 1 medium potato, peeled and roughly chopped; 1 vegetable stock cube (see tips); 1 litre of water; ¼ teaspoon nutmeg; 1 tablespoon sunflower oil; 25 g butter; ½ onion, peeled and chopped; 200 g frozen spinach; 4 slices of French bread a little olive oil; 150 g brie, sliced into 4; salt and pepper; 100 g brie, rind cut off and chopped into small pieces; 2 tablespoons of double cream

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

I have tried to visualise the bulk of fresh leaves in a 1kg-bag of frozen spinach. I’ve never mathematically worked it out, but I know it must be a couple of shopping bags full at least! Therefore in a lot of my recipes I use frozen spinach. Here it is married with rich brie and seasoned with its old bedfellow, nutmeg.

Ingredients

1 tablespoon sunflower oil
25 g butter
½ onion

Vegetarian
Soup

Method

Put the butter and oil into a saucepan and add the onion and 1 tablespoon of water. Put the lid on and cook for 10 minutes or until t