Chilled Spinach Soup with Almonds

This is a thick summer soup which is not too rich or stodgy because what makes it thick is the cold jellied consommé or jellied stock you use. It tastes very good and has a really special flavour if you can use sorrel leaves as well, and get some fresh feathery dill leaves to sprinkle on the top with the almonds. It ought to be put into individual bowls and looks very summery and inviting.

Ingredients

  • 4 tins consommé (or jellied veal or chicken stock if you have some)
  • ¾ pint milk (425 ml)
  • about ½ lb spinach leaves (225 g)
  • handful of sorrel leaves (if available)
  • 2 oz butter (50 g)
  • 2 tablespoons plain flour
  • juice of 1 small lemon
  • ¼ pint single cream (150 ml)
  • 2 oz split blanched almonds (50 g)
  • fresh dill leaves to decorate (or parsley if you cannot get any dill)
  • salt, black pepper

Method

If you have no blender chop the spinach up very finely, otherwise just roughly chop it. Melt the butter in a large heavy saucepan. Stir the chopped spinach into the butter. Stir in the flour. Heat the consommé or stock with the milk. Pour into the spinach saucepan and stir. Bring to the boil, stir and then simmer gently with a lid on for 15–20 minutes. Take off the stove, stir in the lemon juice, cool slightly and then whizz up in the blender. Add salt and black pepper to taste and transfer to individual dishes. Chill in the fridge for at least an hour. Before serving, pour some cream on to the soup in each dish but do not stir it in, and decorate with chopped dill leaves (or parsley) and the blanched split almonds.

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