25g butter 1 bunch spring onions, chopped
2 small sticks celery, sliced 1 small potato, peeled and diced
1/2 tsp ground black pepper 1 litre vegetable or chicken stock
400g spinach 150g half fat creme fraiche
1. Heat the butter in a large saucepan, add the spring onions, celery and potato.Stir and put on the lid, sweat for 10 minutes, stirring a couple of times.
2. Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
3. Add the spinach and cook for a couple of minutes until wilted, use a hand blender to blitz to a smooth soup, stir in the creme fraiche, reheat and serve.