Creamed Spinach and Nutmeg Soup

Ingredients

• 600 g fresh spinach, washed
• 40 g unsalted butter
• 1 onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 200 g potato, peeled and roughly diced
• 900 ml good-quality vegetable stock, hot
• 120 ml double creamor use crème fraîche for a slightly tangier finish
• 1 whole nutmeg, for grating — you will use about half
• 1 tsp fine sea salt
• ½ tsp white pepper, freshly ground
• 2 tbsp extra double cream (optional)

Contains: milk.

Method

1. Melt the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 7 minutes until soft and translucent. Add the garlic and cook for 1 further minute.About 8 min
2. Add the diced potato and pour over the hot stock. Bring to a boil, then reduce to a steady simmer and cook for 10 minutes until the potato is completely tender when pierced with a knife.About 12 min
3. Add all the spinach to the pan in large batches, pushing it down into the stock. It will wilt within 2 minutes. Once all the spinach is submerged and wilted, remove the pan from the heat immediately — this preserves the vivid green colour.About 3 min
4. Using a jug blender or a stick blender, blitz the soup until completely smooth. Work carefully if using a jug blender — fill it no more than half full and hold the lid down firmly with a folded tea towel.About 3 min
5. Return the blended soup to the pan over a low heat. Stir in the double cream, then grate in a generous amount of nutmeg — about half the nutmeg, or to your taste. Season with the salt and white pepper, taste, and adjust.About 2 min
6. Ladle into warm bowls, swirl over a little extra cream if you like, and finish with another small grating of nutmeg and a crack of white pepper.