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Simple Cream of Spinach Soup Cooking Recipes

Cream of Spinach Soup


Types of greens spinach is combined with piquant Roquefort cheese and double cream to make this luxurious soup, which is served with miniature dumplings.


Preparation time: 15 minutes
Cooking time: 50 minutes
Serves: 2


Ingredients:

  • 400g (14 oz) fresh spinach leaves

  • 400ml (14 fl oz) vegetable stock

  • Freshly ground black pepper and grated nutmeg, to taste

  • 1 small onion

  • 5ml (1 tsp) butter

  • 20ml (4 tsp) plain flour

  • 125ml (4 fl oz) double cream

  • 25g (1 oz) Roquefort cheese, crumbled

  • Fresh herb sprigs, to garnish

Method

  1. Wash the spinach leaves thoroughly and roughly chop

  2. Place the spinach in a pan with the stock and bring to the boil

  3. Season with pepper and nutmeg, then add the whole onion to the stock

  4. Cover and simmer for about 35 minutes, stirring occasionally. Remove and discard the onion.

  5. Cool the soup slightly, then puree in a food processor or blender until smooth.

  6. In a small bowl, mix the butter and flour together to form a dough, then roll into small dumplings. Set aside.

  7. Return the soup to the rinsed-out pan and bring gently to the boil, stirring occasionally.

  8. Add the dumplings and simmer for about 5 minutes, until cooked.

  9. Stir in the cream and cheese and heat gently, stirring occasionally.

  10. Ladle into soup bowls and serve, garnished with fresh herb sprigs.

Serving suggestion: Serve with melba toast


Variations: used chard or green cabbage in place of spinach. Use creme fraiche in place of cream. Use Stilton in place of Roquefort.
 

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