Spinach soup Recipe
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- ½ leek, the white roughly chopped
- 100g/3½oz spinach
- 1 potato, peeled and roughly chopped
- 250ml/9fl oz hot chicken stock (vegetarians can substitute vegetable stock)
- salt and freshly ground black pepper
- 1 tbsp double cream
- spinach leaf, to garnish
- Heat the olive oil in a frying pan. Gently fry the garlic and leek for 2 minutes until soft.
- Add the spinach and wilt. Add the potato and pour over the chicken or vegetable stock. Season well with salt and freshly ground black pepper and cook for 10 minutes until cooked. Cool slightly, place in a food processor and liquidise.
- To serve, pour the soup into a warm bowl, drizzle the cream and garnish with the spinach leaf.
