Peel and finely chop the onion. Peel the potato and chop into smallish cubes. Wash the spinach well and roughly chop it.
Put 2 tsp olive oil (or 1 tsp olive oil and a small knob of butter) in saucepan on a medium heat, add the chopped onion and soften for a couple of minutes, stirring occasionally. Add the potato, stir together for 30 seconds or so, then pour in the stock and simmer for about 10 minutes, until the potato is tender. Add the milk, ¾ of the chopped spinach, the zest and juice, nutmeg and seasoning. Simmer on a low heat for about 10 minutes (keep low so that the milk doesn't boil). Turn off the heat, add the rest of the spinach and blend with a hand blender (or leave to cool for 5 minutes, then add the rest of the spinach and transfer to a liquidiser). Serve with a little more nutmeg and freshly ground black pepper, and a swirl of cream / dollop of creme fraiche or yogurt, if you like.
Comments Add your comment
Add a comment