Quick & Easy

Cream of spinach soup with lemon feta toasts

cream of spinach with lemon fetta toasts
6
20M
50M
1H 10M

Ingredients

Cream of spinach soup with lemon fetta toasts

Method

Cream of spinach with lemon feta toasts

1.In a large saucepan, melt butter; cook onion and garlic, stirring, for about 1-3 minutes or until onion softens. Add potato, stock and water; bring to a boil. Reduce heat; simmer, covered, for about 15 minutes or until potato is tender. Stir in spinach; allow to cool for 15 minutes.
2.Meanwhile, to make lemon feta toasts: Preheat grill. Combine feta with rind. Cut bread into 1.5cm slices. Toast slices one side; turn, sprinkle each slice with feta mixture and extra rind. Grill toasts until browned lightly.
3.Blend or process soup, in batches, until smooth.
4.Return soup to same cleaned pan, add cream; stir over medium heat until hot.
5.Serve soup in bowls with toasts.

You need 1kg of untrimmed spinach to get the amount of trimmed spinach needed for this recipe.

Note

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