Spinach soup

• butter↗25g g
• spring onions↗1

  chopped

• leek↗1

  (about 120g), sliced

• celery↗2

  (about 85g), sliced

• potato↗1

  (about 200g), peeled and diced

• ground black pepper↗½ tsp tsp
• stock1l l

  (made with two chicken or vegetable stock cubes)

• spinach↗2 x 200-235g bags

  2 x 200-235g bags

• half-fat crème fraîche↗150g g

Step-by-step instructions

1. 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. 2

   Pour in the stock and cook for 10 – 15 minutes until the potato is soft.

3. 3

   Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.

4. 4

   Stir in the crème fraîche. Reheat and serve.