CREAMED SPINACH SOUP WITH NUTMEG
Ingredients
- 55g/2oz baby spinach leaves
- 1 vegetable stock cube
- 3 tbsp double cream
- pinch freshly grated nutmeg
- salt and freshly ground black pepper
- crusty bread
- to serve
Directions
- Place the spinach
- the stock cube and 300ml/½ pint of water into a pan over a medium heat. Bring to the boil
- then reduce the heat and cook gently for 2-3 minutes
- until the spinach is tender.
- Season
- to taste
- with salt and freshly ground black pepper and stir in the cream and nutmeg.
- Blend the soup with a hand blender until smooth.
- To serve
- ladle the soup into a warmed bowl and serve with crusty bread.
