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Spinach Soup
Preparation info
Serves
4–6
Difficulty
Medium
Appears in
The Times Calendar Cookbook
Published 1977
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 1 clove
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