Ingredients

• 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

Directions

• 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.