Spinach soup

By admin
30 December 2013

Serves 3–4

15 ml (1 tablespoon) margarine

1 onion, chopped

30 ml (2 tablespoons) cake flour

250 ml (1 cup) chicken stock

150 g (½ packet) spinach, washed and chopped finely

250 ml (1 cup) milk

125 ml (½ cup) cream

salt and pepper

In a large saucepan heat the margarine and fry the onion until soft. Sprinkle the cake flour over and heat until the mixture starts to bubble. Slowly add the chicken stock. Stir well and return to the heat. Stir until the mixture thickens slightly. Add the spinach and simmer for 10 minutes. Add the milk, cream and seasoning. Bring to the boil and simmer gently for 2 minutes. Serve hot or at room temperature.