Name: Spinach Soup
Yield: Serves 4–6
Ingredients: 1 small onion, peeled and stuck with a clove; small bay leaf; 40 g/1½ oz butter; pinch nutmeg (optional); salt and freshly milled pepper; 6 dl/1 pint chicken stock; 4 dl/¾ pint milk; 25 g/1 oz flour; 1 clove garlic; 450 g/1 lb fresh spinach; 2 tablespoons cream

Preparation info

Serves
4–6

Difficulty
Medium

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.

Ingredients

450 g/1 lb fresh spinach
1 clove garlic

Soup

Method

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 (