Quick & Easy

Cream of spinach soup with lemon feta toasts

cream of spinach with lemon fetta toasts
1H 10M


Cream of spinach soup with lemon fetta toasts


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.


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