Spinach Soup
Spinach Soup
Ingredients
- Spinach, chopped 3 cups
- Spinach leaves 15 – 20
- Onions, chopped 2 medium
- Oil 1 tbsp
- Bay leaf 1
- Black peppercorns 7 – 8
- Garlic, chopped 2 tsp
- Salt to taste
- Crushed black peppercorns ½ tsp
- Vegetable stock 1 ½ cups
- Milk 1 ½ cups
- Mascarpone or cream cheese 4 tbsp
Method
- Heat oil, add bay leaf, black peppercorns, onions and garlic and sauté.Add spinach, salt, crushed black peppercorns and sauté till onion and spinach become soft.Cool and grind with vegetable stock till smooth. Pour it back into the pan. Keep the remaining spinach leaves one on top of the other and shred finely.Heat oil in another pan. Add shredded spinach and deep fry till crisp. Drain. Add milk to the soup and mix well. For each portion shape 1 tbsp mascarpone cheese into a quennel using two tablespoons. Pour soup into serving bowls, place the cheese quennel in the centre, place the fried spinach over the cheese and serve hot.
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