Spinach Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Spinach soup has a good flavour and a pretty green colour. It tastes even better the second day. For a special occasion, stir a spoonful of unwhipped double cream into the centre of each serving – it makes a pretty colour contrast.


  • 450 g/1 lb fresh spinach
  • 1 clove garlic


Wash the spinach in plenty of cold water and tear out the large midrib. Peel and finely chop the garlic. Place the milk in a saucepan, add the bay leaf and the onion stuck with a clove and bring just to the boil. Draw off the heat and leave to infuse for 10 minutes.

Meanwhile melt 25 g (