Popeye’s soup

Strip the spinach leaves off the hard stalks and shred them finely. Lightly season the chicken with salt and pepper and sauce in the heated butter until cooked. Remove the chicken from the pan and dice. Set aside. Sauté the chopped spring onion in the butter until soft. Add the spinach and stir-fry for about 3 minutes. Add the cake flour. Mix well and then slowly add the chicken stock, stirring continuously. Bring to the boil, reduce the heat and simmer for about 15 minutes. Season to taste with salt and pepper if necessary. Add the cooked diced chicken and simmer for about 5 minutes. Pour into soup bowls, adding a dollop of yoghurt to each bowl if desired. Serve with croûtons.
Serves 4.