Name: Cream of spinach soup with lemon feta toasts
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Cream of spinach soup; 40 gram butter; 1 large brown onion (200g), chopped finely; 2 clove garlic, crushed; 3 medium potatoes (600g), chopped coarsely; 3 cup (750ml) chicken stock; 1 litre (4 cups) water; 250 gram trimmed spinach, chopped coarsely; 3/4 cup (180ml) cream; Lemon feta toasts; 150 gram feta cheese; 2 teaspoon finely grated lemon rind; 1 small french bread stick

Cream of spinach soup with lemon feta toasts

Get your iron Popeye-style with this cream of spinach soup with lemon fetta toasts.

Photographer: Louise Lister; Stylist: Jane Hann — Cream of spinach soup with lemon fetta toasts

Serves 6

Cook

Ingredients

Cream of spinach soup

40 gram butter

1 large brown onion (200g), chopped finely

2 clove garlic, crushed

3 medium potatoes (600g), chopped coarsely

3 cup (750ml) chicken stock

1 litre (4 cups) water

250 gram trimmed spinach, chopped coarsely

3/4 cup (180ml) cream

Lemon feta toasts

150 gram feta cheese

2 teaspoon finely grated lemon rind

1 small french bread stick

Method

1.Melt butter in large saucepan; cook onion and garlic, stirring, until onion softens. Add potato, stock and the water; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until potato is tender. Stir in spinach; cool 15 minutes.

2.Meanwhile, to make lemon feta toasts, preheat grill. Combine feta with 1 teaspoon finely grated lemon rind. Cut bread stick into 1.5cm slices; discard end pieces. Toast slices one side; turn, sprinkle each slice with feta mixture and another 1 teaspoon finely grated lemon rind. Grill toasts until browned lightly.

3.Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir over medium heat until hot.

4.Serve bowls of soup with toasts.

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