Vegetarian Cooking: CREAMY SPINACH AND POTATO SOUP RECIPE

CREAMY SPINACH AND POTATO SOUP RECIPE INGREDIENTS

• 300g/10 oz packet frozen  spinach (see cooks tips)

• 500g/1 lb potatoes, cut into chunks

• 25 g/1 oz margarine or butter

• 1 Onion, chopped

• 600 ml/1 pint vegetable stock (see cook’s tips)

• Few springs of parsley

• Pinch of freshly grated nutmeg

• 150 ml/ ¼  pint milk

• 150 ml/ ¼ pint single cream

• 2 teaspoons lemon juice

• Salt and freshly ground black pepper

• CHEESE FLOATS 4 slices French bread, cut diagonally into 2 cm ¾ inch thick slices and 75 g / 3 oz Cheddar cheese, thinly sliced

How To Prepare Creamy Spinach and Potato Soup

1.  Melt the margarine in a saucepan, add the onion and fry over moderate heat for 3 minutes, stirring.  Add the frozen spinach, potatoes, vegetable stock, parsley and nutmeg.
2. Bring to the boil, then lower the heat, cover and simmer for about 20 minutes, until potatoes are tender.
3. Heat the grill to high.
4. Allow the mixture to cool slightly, then work in batches in a blender.  Return to the rinsed-out pan, then stir in the milk, cream and  lemon juice.  Season with salt and pepper.  Reheat very gently without boiling.
5. Meanwhile, make the cheese floats: toast the slices of bread on one side, then lay the cheese slices on the untoasted sides and grill until the cheese has melted.
6. Pour the soup into 4 warmed individual bowls and top each with a cheese float.  Serve at once.

COOK’S NOTES:

TIME:  Preparation and cooking takes 45 minutes.
COOK’S TIPS:
Use fresh spinach when available.  Wash 500 g/1 lb spinach, remove central ribs and add with the potatoes.  Make the vegetable stock from a cube, available from most health food shops and delicatessens, or use the liquid saved after cooking vegetables.
VARIATIONS:
Any hard cheese can be used instead of Cheddar for the toasted floats.  Alternatively, omit the cheese and spread the bread slices with herb or garlic butter.  Toast the slices in the same way, spreading flavoured butter on the untoasted sides.  Grill until the butter has melted.
SERVING IDEAS:
Serve as a light lunch or supper or serve as a starter for a dinner party, omitting the cheese floats: dilute the spinach and potato soup with extra milk or stock and serve it hot, garnished with a swirl of cream.