Cream of spinach with lemon fetta toasts
The Australian Women's Weekly Soup
Cream of spinach with lemon fetta toasts
Serving size: Serves 6
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Soup
Cream of spinach with lemon fetta toasts
INGREDIENTS
40g butter
1 large brown onion (200g), chopped finely
2 cloves garlic, crushed
3 medium potatoes (600g), chopped coarsely
3 cups (750ml) chicken stock
1 litre (4 cups) water
250g trimmed spinach, chopped coarsely
3/4 cup (180ml) cream
METHOD
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.
Meanwhile, make lemon fetta toasts.
Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir over medium heat until hot.
Serve bowls of soup with toasts.
Accompaniment: Lemon fetta toasts
Preheat grill. Combine 150g fetta cheese with 1 teaspoon finely grated lemon rind. Cut 1 small french bread stick into 1.5cm slices; discard end pieces. Toast slices one side; turn, sprinkle each slice with fetta mixture and another 1 teaspoon finely grated lemon rind. Grill toasts until browned lightly.
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