Serves 6
1 lb (450g) fresh spinach 1 medium-sized onion
1 clove garlic
21/2 oz (65g) butter
1/2 pint (300ml) milk
1 bay leaf
1 oz (25g) flour
1 pint (600ml) chicken stock salt and freshly milled pepper grated nutmeg
4 tablespoons single cream
Tear away coarse midribs of the spinach and wash spinach in several changes of cold water. Peel and finely chop the onion and garlic. Melt 1 oz (25g) of the butter in a large saucepan over low heat, add the onion and garlic and fry gently for 5 minutes to soften the onion but not brown. Add the wet spinach leaves, cover with a pan lid, and cook gently for 10 minutes until tender.
Meanwhile, heat the milk with the bay leaf in a separate saucepan. Draw off the heat and allow flavours to infuse for 10 minutes. Melt the remaining butter in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually pour in the milk (discard bay leaf), stirring all the time, and bring to the boil. Cook gently for 2-3 minutes, stirring, to make a thick smooth sauce. Add the chicken stock and sauce to the spinach and season with salt and pepper. Cook gently, covered, for 10 minutes. Pass soup mixture through a food mill, or puree in an electric blender or food processor.
Return the soup to the rinsed pan and add a little grated nutmeg. Reheat and check seasoning. Stir in the cream and serve at once. Or ladle the hot soup into six warmed soup bowls and swirl the cream on top.