Ingredients

• 1 tbsp butter
• ½ onion
• chopped
• 3 garlic cloves
• chopped
• 200g/7oz spinach
• 200ml/7fl oz chicken stock (vegetarians can substitute vegetable stock)
• salt and freshly ground black pepper
• flour
• for dusting
• ¼ x 425g/15oz packet ready-rolled puff pastry
• 1 free-range egg
• beaten
• 1 garlic cloves
• finely chopped
• 2 tbsp sesame seeds
• butter
• for greasing

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the soup
• heat the butter in a saucepan
• add the onion and garlic and fry gently for five minutes.
• Add the spinach and stock and simmer for 4-5 minutes.
• Season
• to taste
• with salt and freshly ground black pepper
• then use a hand blender to blend the soup until smooth.
• For the garlic and sesame straws
• roll out the piece of pastry on a lightly floured surface to make a 20cm x 15cm/8in x 6in rectangle.
• Mix the beaten egg and garlic together in a small bowl
• then brush the pastry with the egg mixture.
• Sprinkle the pastry with the sesame seeds
• then cut into ten long slices.
• Place the straws onto a greased baking sheet and bake in the oven for 5-8 minutes
• or until golden-brown.
• To serve
• pour the soup into warmed soup bowls and serve the straws alongside.