Spinach soup
Ingredients
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp fresh thyme leaves
- knob of butter
- 100 g stale brioche, chopped
- 700 ml vegetable stock
- 2 large handful baby spinach
- 150 ml cream
- salt, white pepper
Method
- In a saucepan, melt butter over moderate heat. Add shallot, garlic and thyme, sweat for a few minutes. Add brioche and sweat for a few more minutes. Add stock, bring to the boil, add spinach. Reduce heat slightly and simmer for 20 minutes. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Add cream, season to taste.