Ingredients
a good bunch of spinach leaves, shredded
2 oz butter
2 onions, chopped finely
3 medium potatoes, chopped
2 1/2 pints chicken stock (if I don't have any fresh, I use Kallo organic chicken stock cubes dissolved in 2 - 3 p0ints boiling water.
Method
Saute the onions and potatoes in the butter until onions are soft but not brown
Add the spinach and toss until wilted (At this point the only water you need is the water left on the leaves after washing.)
Add the stock, bring to the boil and cook ffor 30 minutes.
Remove from the heat and blend until smoothe
This soup benefits from a swirl of cream on serving.
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2 comments:
hmm, do you ever use frozen spinach? I prefer it to fresh as I never manage to use a whole bag and it goes squishy and foostie. Just wondering if a block or 2 of frozen would work.
I bet it would work, but I haven't bought any since my kids FLATLY refused to eat it.
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