Spinach soup: an injection of iron and colour in the cold
Author: Caroline von Schmalensee
Recipe type: Soup
Cuisine: European
Serves: 2-4
- 1 onion
- 2 tablespoons vegetable oil
- 2 tablespoons plain flour
- 500 ml liquid, for example milk, or a mixture of milk and water
- 500 grams frozen spinach
- 0.5 teaspoon grated nutmeg
- 1 teaspoon stock powder, or half a cube
- Salt and pepper to taste
- Put the oil in the pan and heat it.
- Finely chop the onion. Add to the oil and cook until soft, taking care not to brown.
- Measure the liquid into the measuring jug.
- Add the flour to the onion and oil and mix carefully.
- Let bubble for a minute or two.
- Stirring all the while, add the liquid bit by bit. When all the liquid has been added and the sauce is thin but silky, add the frozen spinach.
- Add the stock powder and nutmeg.
- Stir frequently until the spinach has melted completely.
- If you want a smooth soup, blitz with a stick blender. If you’re happy with a chunkier soup, leave as is.
- Adjust thickness by adding liquid, season to taste and serve.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2018/01/09/spinach-soup-an-injection-of-iron-and-colour-in-the-cold/
3.5.3208