Spinach soup

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N/A

Source

Ingredients

25g butter

1 bunch spring onions, chopped

1 leek (about 120g), sliced

2 small sticks celery (about 85g), sliced

1 small potato (about 200g) , peeled and diced

½ tsp ground black pepper

1l stock (made with two chicken or vegetable stock cubes)

2 x 200-235g bags spinach

150g half-fat crème fraîche

Method

Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.

Pour in the stock and cook for 10 – 15 minutes until the potato is soft.

Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.

Stir in the crème fraîche. Reheat and serve.