Cream of Spinach Soup Recipe

• 750 g spinach

• 1 shallot (finely chopped)

• 625 mls chicken or vegetable stock

• 315 mls milk

• 37 g butter

• 30 g plain flour

• salt and pepper

• Little grated nutmeg

• 2-3 table spoons double cream

• 150 g chopped bacon

1. Pick over the pinach and remove the stalks and wash thoroughly in several changes of water

2. Cook the spinach for 3 minutes in boiling salted water to set the colour.

3. Drain and then press spinach between two plates to remove as much as possible

4. Melt the butter, add the shallot and cook for 2-3 minutes until soft, but not coloured

5. Blend in the flour and continue cooking until the colour of straw.

6. Tip on the stock, add the spinach, season and stir until boiling, cover and simmer for 20 minutes.

7. Rub through a fine nylon sieve or puree in a blender.

8. Return the soup to the saucepan and then add the milk to give a creamy consistancy; taste for seasoning and add a small pinch of nutmeg.

9. If serving in hot tureen, stir in the cream while soup is in the saucepan and reheat without boiling.

10. Fry bacon until crispy

11. Garnish with crispy bacon and fresh spinash leaves