SPINACH SOUP WITH NUTMEG AND GREEK-STYLE YOGHURT
Ingredients
- 1 tbsp olive oil
- 25g/1oz butter
- ½ onion
- finely chopped
- 200g/7oz spinach leaves
- 400ml/14fl oz vegetable stock
- 3 tbsp double cream
- ½ nutmeg
- freshly grated
- salt and freshly ground black pepper
- Greek-style yoghurt
- cayenne pepper
Directions
- Heat the oil and butter in a large saucepan and gently fry the onion for 3-4 minutes
- until softened. Add the spinach leaves and stock
- bring to a simmer and cook for 4-5 minutes.
- Using a hand blender
- process the soup until smooth
- then stir in the cream and nutmeg. Season to taste with salt and freshly ground black pepper.
- To serve
- ladle the soup into serving bowls
- spoon over a dollop of Greek-style yoghurt and sprinkle over the cayenne pepper to garnish.
