Ingredients:
- 1 Small Onion (chopped)
- 3 Leeks (sliced)
- 3 Leafy Headed Celery Sticks (1/2" slices)
- 4 Large Potatoes (sliced)
- 20 Spinach Leaves (finely chopped)
- 75ml Double Cream (optional)
- 2 Chicken Stock Cubes
Method:
While you're preparing the veg, have a kettle of water coming to the boil for the stock. Place your onions into your pan with 3 tablespoons of butter and cook on a low heat for a couple of minutes, stirring regularly until softened but not browned. Then add the leek and celery and cook for a further 5 minutes. Finally add your potatoes and stir thoroughly with the other ingredients in the pan and cook for a another couple of minutes without browning.
Pour your boiling water from the kettle into a measuring jug containing the 2 stock-cubes. One and a half pints will be enough. Stir to dissolve the cubes and then pour it all into the pan and bring to the boil, reducing the heat to allow the soup to simmer for 15/20 minutes or until all the vegetables are tender. Stir occasionally and make sure it's simmering and not boiling!
Roll up the washed spinach leaves into a cigar shape and chop them as finely as possible. Put to one side.
When the ingredients in the pan are cooked, use a slotted spoon to remove as many as the celery pieces as possible and put to one side. Transfer the contents of the pan to a blending machine and blend to purée the soup. If you use a hand-blender, be careful not to scald yourself! Once fully blended, add the celery slices and briefly "pulse-blend" to chop the celery without losing all the texture.
Then return to the cleaned pan, stir in the double-cream and simmer for another 5 minutes, stirring in the finely chopped spinach.
Season to taste with salt and pepper and sprinkle some finely chopped spinach on to garnish.
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