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
-
Wash the spinach leaves thoroughly and
roughly chop
-
Place the spinach in a pan with the stock and bring to the boil
-
Season with pepper and nutmeg, then add the whole onion to the stock
-
Cover and simmer for about 35 minutes, stirring occasionally. Remove
and discard the onion.
-
Cool the soup slightly, then puree in a food processor or blender until
smooth.
-
In a small bowl, mix the butter and flour together to form a dough,
then roll into small dumplings. Set aside.
-
Return the soup to the rinsed-out pan and bring gently to the boil,
stirring occasionally.
-
Add the dumplings and simmer for about 5 minutes, until cooked.
-
Stir in the cream and cheese and heat gently, stirring occasionally.
-
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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