Crema de espinaca – cream of spinach soup

Ingredients for 4 portions

• 400 gBaby spinach, washed
• 2 tbspButter
• ½Yellow onion, chopped
• 1 cloveGarlic, chopped
• 1 tbspPlain flour
• ≈ 250 mlWater
• 1 cubeChicken stock
• 750 mlMilk
• 100 mlCooking cream
• to tasteNutmeg
• to tasteSalt
• to tasteBlack pepper

Method

1. Melt the butter in a saucepan over a medium heat and soften the onion and garlic for 4 minutes.
2. Sprinkle in the flour and stir for 1 minute.
3. Add the spinach a handful at a time and stir until wilted, about 3 minutes.
4. Blend the spinach with the water, stock cube and milk until completely smooth.
5. Pour the soup back into the pan and simmer over a low heat for 10 minutes, stirring now and then. Season with nutmeg, salt and pepper.
6. Stir in the cream and heat through without boiling. Serve hot.

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