← Nouns Cooking · Soup Pot

Ingredients

• 25 g Butter
• 1 bunch Spring onion, chopped
• 1 Leek, sliced
• 2 small celery sticks, sliced
• 1 potato (about 200 g), peeled and diced
• 1 l vegetable stock
• 450 g Spinach, washed
• 150 g Crème fraîche
• 1 pinch freshly grated nutmeg
• 1 lemon, zest of half
• Salt
• Black pepper

Method

1. Melt the butter in a large pot over medium heat and cook the spring onions, leek and celery for 5 min, until soft.
2. Add the potato and stock, bring to a boil and simmer for 10 min, until the potato is tender.
3. Add the spinach in handfuls, stirring until each lot wilts, then simmer for just 2 min so it stays bright green.
4. Blend until smooth, then stir in most of the crème fraîche, the nutmeg and lemon zest. Season well.
5. Reheat gently without boiling and serve with a spoonful of the remaining crème fraîche on top.

Tips

• Cool any soup you are saving quickly (sit the pot in cold water) so it keeps its colour.
• For a dairy-free version use olive oil and a splash of oat cream. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Good Food