1 litre/1 3/4 pints Meat Stock
40 g/ 1 1/2 oz butter 2 onions, finely chopped
40 g/1 1/2 oz plain flour 500 g/1 lb 2 oz frozen chopped spinach, thawed 3 tablespoons lemon juice, strained
2 tablespoons double cream, plus extra to garnish salt and pepper
hot paprika, to garnish


1.Bring the stock to the boil. Melt the butter in another pan, add the onions and cook over a low heat, stirring occasionally, for 5 minutes until softened.
2.Stir in the flour and cook, stirring constantly, for 2 minutes, then gradually stir in the hot stock. Add the spinach and simmer for about 20 minutes.
3.Stir in the lemon juice, then transfer to a food processor and process to a purée.
4.Pour into a saucepan, season with salt and pepper to taste, stir in the cream and simmer briefly. Remove from the heat, cover and leave to stand for 5 minutes.
5.Pour into individual soup plates and garnish with a swirl of cream sprinkled with a pinch of hot paprika.

Leave a Reply

Your email address will not be published.