- 15g/½oz butter
- ½ onion, finely sliced
- 1 garlic clove, crushed
- 500ml/18fl oz chicken stock (vegetarians can substitute vegetable stock)
- 3 handfuls fresh spinach
- salt and freshly ground black pepper
- 2 slices white bread
- 55g/2oz Gruyère cheese, grated
- 1 tbsp Greek-style yoghurt
- Heat the butter in a pan and, when foaming, gently fry the onion and garlic for 3-4 minutes. Pour in the stock, bring to the boil, reduce the heat and simmer for 6-8 minutes.
- Stir in the spinach and conmtinue to cook until wilted.
- Using a hand held blender, blend until smooth and season, to taste with salt and freshly ground black pepper.
- For the croutons, place the bread on a baking tray and bake in the oven for 3-4 minutes.
- Top with the cheese and place back in the oven for a further 4-5 minutes until the cheese is bubbling and golden-brown. Remove and cut each slice in half.
- Serve the soup in a bowl with the Gruyère croutons on the side.