Spinach and Goats Cheese Soup

Rinse the spinach leaves. Add to a saucepan in salted boiling water for 1 minute then transfer immediately into iced water. The thermal shock will stop the cooking process and the spinach leaves will retain their bright green colour.

Mix the spinach with a few tablespoons of hot cooking water. Cook down, then add the goats cheese and half of the cream. Season with salt and pepper.

Toast the sesame seeds in the oven or under the grill for a few minutes.

Pour the thick soup into 2 soup bowls, add a teaspoon of single cream in the centre. Pour a few drops of olive oil onto each plate, if you like. Finally, sprinkle over some sesame seeds and serve immediately.