Chilled Spinach Soup with Almonds

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

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.