Ingredients
- 3-4 bunches (about 750 g/1 lb 10 oz) English spinach, trimmed
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 1 garlic clove, chopped
- 1 large (about 250 g/9 oz) potato, peeled, cut into 1 cm (½ in) dice
- 1.25 litres (44 fl oz/5 cups) good-quality salt-reduced chicken or vegetable stock
- 750 ml (26 fl oz/3 cups) pouring (whipping) cream
- 70 g (2½ oz/¾ cup) coarsely grated parmesan cheese
Method
1. Pick the leaves from the spinach and wash thoroughly. (You will need about 400 g/14 oz leaves.) Roughly chop the leaves and set aside.
2. Put the olive oil, onion and garlic in a large saucepan over medium-low heat and cook for 5 minutes, stirring occasionally, or until soft.
3. Add the potato and stock, increase the heat to high and bring to the boil. Reduce the heat to low and simmer for 15 minutes or until the potato is soft.
4. Increase the heat to medium, add half the cream and bring to a simmer. Stir through the chopped spinach and cook for 1 minute or until just wilted. Stir through the remaining cream and half the parmesan (this will cool the soup down slightly so you can blend it immediately).
5. Transfer the soup in batches to a food processor or blender and process until the spinach is finely chopped. Return the soup to the saucepan and reheat over medium heat. Season with salt. Serve sprinkled with the remaining parmesan.
