This simple soup recipe can be adapted to many vegetables - broccoli, lettuce, chard, watercress, sorrel and cauliflower (add
In a large saucepan, sweat the onion or shallot in the butter or oil until soft and translucent. Stir in the spinach. As it wilts, it will gradually lose its volume. Pour on half the stock, and cook for approximately 4–5 minutes or until the spinach is just tender.
Allow to cool slightly, and place in a blender or food processor. Pour on half the remaining stock, and blend until smooth. It can be sieved or not, as you wish (this may depend on whether the spinach was very stalky or not). Stir in the cream and the rest of the stock. Season to taste with salt, pepper and nutmeg, then bring to the boil and serve, or chill until required.
© 1995 Frances Bissell. All rights reserved.