Herb soup
Ingredients
- 100 g baby spinach
- 100 g fresh herbs (for example, wild garlic, chervil, parsley, dill, basil)
- 1 onion, chopped
- 1 garlic glove, chopped
- 1 medium sized potato, peeled and chopped
- generous knob of butter
- 1 l chicken stock
- 200 ml cream
- salt, pepper, ground nutmeg to taste
Method
- Blanch and wilt the spinach in salted water for 3 minutes; drain well, chop and set aside. Melt the butter in a saucepan, add onion, potato and garlic and sweat for a few minutes. Add chicken stock, bring to the boil, reduce heat slightly and simmer until onion and potato are very soft. Add cream, spinach and herb leaves, then blend until smooth, pass through fine-meshed sieve. Season to taste and serve hot, lukewarm or cold.