Spinach and Sage Soup

Name: Spinach and Sage Soup
Prep time: 8 min
Total time: 8 min
Ingredients: 675 g/1½ lb spinach; 50 g/2 oz/4 tablespoons butter; 1 tablespoon sage, chopped; 2 tablespoons gram/chick pea or plain all-purpose flour; 1.7 litres/3 pints/7½ cups hot skimmed milk (not boiled); 100 g/4 oz/1 cup Sage Derby or hard white cheese, grated seasoning to taste

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

The beautiful favours of spinach and sage are made for each other. Eat with corn muffins for an excellent winter lunch. The soup needs no garnish as the spinach speckles it beautifully.

Ingredients

675 g/1½ lb spinach
50 g/2

Lunch
Winter
Soup
Vegetarian

Method

Wash the spinach and drain well. Melt the butter, add the spinach and sage and simmer very gently, stirring frequently until cooked. Stir in the flour. Remove from the heat and gradually add the hot milk, stirring all the time to prevent lumps forming. Bring to the boil and simmer gently for a few minutes. Purée the mixture. Add the cheese and reheat gently, allowing the cheese to melt. Taste a