SPINACH, CREAM OF SPINACH SOUP
The Silver Spoon, Phaidon Press
Serves 4
Ingredients
• 4 cups Meat Stock
• 3 tablespoons butter
• 2 onions, finely chopped
• 1/3 cup all-purpose flour
• 6 cups frozen chopped spinach, thawed
• 3 tablespoons lemon juice, strained
• 2 tablespoons heavy cream, plus extra to garnish
• salt and pepper
• hot paprika, to garnish
Directions
Bring the stock to a boil.
Melt the butter in another pan, add the onions and cook over low heat, stirring occasionally, for 5 minutes until softened.
Stir in the flour and cook, stirring constantly, for 2 minutes, then gradually stir in the hot stock.
Add the spinach and simmer for about 20 minutes.
Stir in the lemon juice, then transfer to a food processor and process to a puree.
Pour into a pan, season with salt and pepper to taste, stir in the cream and simmer briefly.
Remove from the heat, cover and let stand for 5 minutes.
Pour into individual soup plates and garnish with a swirl of cream sprinkled with a pinch of hot paprika.
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