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Jun

19

Spinach Soup

June 19, 2009 | Leave a Comment

Looking for a liquid food of the gods, try this for size. The spinach soup is basically made by liquidising the boiled spinach leaves. Add a little cream and served hot with croutons at the beginning of your meal. Enjoy! Serves 4 or 5.

Ingredients:
450 g (1 lb) spinach leaves
900 ml (1½ pints) vegetable stock
15 ml (1 tbsp) lemon juice
salt and pepper.
few drops of Tabasco
450 ml (¾ pint) buttermilk
To Serve:
60 ml (4 tbsp) double cream
croutons (page 97)

Method:
Place the spinach, stock and lemon juice in a large saucepan.

Season with salt and pepper and bring to the boil, then reduce the heat and simmer for 10 minutes.

Allow to cool slightly, then puree in a blender or food processor until smooth.

Pass through a sieve and return to the pan.

Reheat gently with the Tabasco and buttermilk.

Serve hot with a little cream swirled in and accompanied by croutons.