Spinach soup


Ingredients 11
Servings 1
Minutes

Ingredients

Serving Change
  • 2
    bunches fresh spinach, chopped
  • 60
    ml
    pine kernels
  • 30
    ml
    butter
  • 3
    large cloves garlic, crushed
  • 1
    large onion, chopped
  • 2
    Litres
    strong chicken stock
  • 2
    sprigs parsley
  • 30
    ml
    cornflour
  • 15
    ml
    water
  • 250
    ml
    cream
  • salt to taste
 

Method

 
Blanch spinach by steaming uncovered, in a little boiling water until softened. Drain and pour ice-cold water over. Drain again and press out remaining water. Place pine kernels in a saucepan and stir over high heat until light brown. Remove immediately. Heat butter in large saucepan, add garlic and onion, and sauté until onion is transparent. Add spinach and stock, bring to boil, then reduce heat and simmer, covered, for 15 minutes, stirring occasionally. Purée soup, pine kernels and parsley in a blender or food processor, and return to saucepan. Mix cornflour and water into a paste and add to soup. Stir until smooth, then continue stirring over moderate heat until just boiling. Add cream, season and serve.
 

Read more on: steam  |  soup
 

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2016-12-01 14:56
 
 

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