1 oz butter
1 small onion (peeled and finely chopped)
1 tbs cornflour ¾pt chicken stock Salt and black pepper Pinch of nutmeg 8oz frozen spinach
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 blender, taste and adjust seasoning.
The soup can be frozen at this stage.
To serve, put the frozen soup into a saucepan, add 4 fl.oz creamy milk and reheat gently to boiling point. Reduce the heat and stir in 2 tbs double cream. Taste and adjust seasoning. Can be served with croutons.
This is a tasty soup which can be made quickly using “store-cupboard’ ingredients.