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Ingredients

Method

  • STEP 1

    Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.

  • STEP 2

    Pour in the stock and cook for 10 – 15 minutes until the potato is soft.

  • STEP 3

    Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.

  • STEP 4

    Stir in the crème fraîche. Reheat and serve.

RECIPE TIPS
DINNER PARTY TIP

Drizzle with double cream for a vibrant contrast that looks great on your dinner party table.

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A star rating of 4.7 out of 5.93 ratings
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