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The Silver Spoon, Phaidon Press

Serves 4


• 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


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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