Spinach soup
- Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. ...
- Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
- 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 crème fraîche. Reheat and serve.