Ingredients

• 25g/1oz butter
• 1 tbsp olive oil
• ½ onion
• peeled
• sliced
• 1 garlic clove
• peeled
• crushed
• 300ml/10½fl oz chicken or vegetable stock
• 3 tbsp basmati rice
• cooked according to packet instructions
• 3 handfuls fresh spinach leaves
• 2 tbsp double cream
• 1 slice white bread
• cut into pieces
• 2 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat the butter and oil in a pan over a medium heat. Gently fry the onion and garlic for 3-4 minutes
• or until softened.
• Pour the stock into the pan and bring to a simmer
• then stir in the cooked rice. Simmer for a further five minutes
• then stir in the spinach until wilted. Stir in the cream.
• Blend the mixture using a hand-held blender until smooth.
• Meanwhile
• for the croûtons
• place the bread onto a baking sheet
• drizzle over the oil and season
• to taste
• with salt and freshly ground black pepper. Bake for 5-10 minutes
• or until golden-brown and crisp.
• Serve the soup with the croûtons on top.