Ingredients Jump to Instructions ↓

  1. 50g butter, chopped

  2. 1 onion, finely chopped

  3. 2 garlic cloves, crushed

  4. 1/4 cup plain flour

  5. 3 cups chicken stock

  6. 2 x 250g packets frozen spinach, defrosted, drained

  7. 1 cup cream, plus extra, to serve

  8. 1/2 cup milk

  9. crispy prosciutto, crusty bread, to serve

Instructions Jump to Ingredients ↑

  1. Melt butter in a large saucepan over a medium heat. Saute onion and garlic 3-4 minutes, until tender.

  2. Add flour and cook, stirring, 2-3 minutes, until lightly browned. Remove from heat. Gradually add stock, stirring until smooth. Return to heat and cook, stirring constantly, until mixture boils and thickens.

  3. Mix spinach through and bring to boil. Reduce heat to low. Simmer 5 minutes.

  4. Use a hand blender or food processor to puree until smooth.

  5. Stir cream and milk through. Reheat gently and season to taste.

  6. Serve topped with a swirl of cream and prosciutto. Accompany with crusty bread.

  7. TOP TIP Try this soup with other vegetables, such as cauliflower, broccoli or zucchini.


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