Spinach Soup

25g butter
1 bunch spring onions, chopped
1 leek (about 120g), sliced
2 small sticks celery (about 85g), sliced
1 small potato (about 200g), peeled and diced
½ tsp ground black pepper
1ltr stock (made with two chicken or vegetable stock cubes)
400g - 500 spinach
150g half-fat crème fraîche
  1. Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
  2. Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
  3. Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
  4. Stir in the crème fraîche. Reheat and serve.
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