Serves
4
Ingredients
- 1 oz butter (25g)
- 1 small onion, peeled and finely chopped
- 1 tablespoon cornflour (15ml)
- 3/4 pint chicken stock (450ml)
- Salt and freshly ground black pepper
- Pinch of nutmeg
- 8 oz frozen spinach (225g)
Method
- Melt the butter in a saucepan and add the onion. Cook gently for 5 minutes.
- Stir in the cornflour and cook, stirring constantly, for 1 minute.
- Gradually stir in the stock, seasoning and nutmeg and bring to the boil.
- Add the frozen spinach, cover and simmer for 15 minutes, stirring and turning the
spinach occasionally.
- Puree in a food mill or blender, taste and adjust the seasoning.
To freeze
Cool quickly and pour into rigid containers, in usable quantities.
Cover, seal and freeze.
To serve
Tip the frozen soup into a saucepan, add 120ml (4fl oz) creamy milk and
reheat gently to boiling point. Reduce the heat and stir in 30ml (2 tablespoons) double
cream. Taste and adjust the seasoning. |
