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

Preparation info

Difficulty
Easy

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.

Ingredients

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Ingredients

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