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Spinach & Parmesan Soup
Ingredients
- 2 teaspoons oil
- 1 leek, trimmed & sliced
- 1 clove garlic, sliced
- 1 potato, chopped
- 3 cups chicken stock
- 1 bunch (300g) English spinach, rinsed & roughly chopped
- ½ cup cream
- 1 ½ tablespoons finely grated parmesan cheese
- sea salt & cracked black pepper
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Directions
- Heat oil in a saucepan over medium heat. Add leak & garlic & cook for 2 minutes or until just soft. Add potato & stock and cook for 8 minutes, then add spinach & cook for 3 minutes or until potato is soft. Puree the mixture until smooth, return to pan & stir through cream, parmesan, salt & pepper. Heat for 2 minutes and then serve.
- Serves 4
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