Thursday 1 January 2009

Chunky spinach soup

A tasty starter, ideal for a dinner in winter.

  • 50g salted butter
  • 3 shallots chopped
  • 1 pint chicken stock
  • 300g spinach leaves chopped
  • nutmeg
  • 75ml creme fraiche
  • 75g gruyere cubed

  1. melt the butter in a large pan
  2. throw in the shallots and cook gently for 10 minutes
  3. pour in the stock and simmer for 5 mins
  4. then add the spinach, with a generous grating of nutmeg, then season and simmer for 20-30 mins
  5. take off the heat and allow to stew for a while
  6. warm up and stir in the creme fraiche just before serving
  7. add the gruyere cubes

Wine suggestion: a medium bodied red - a burgundy would be ideal