Spinach Soup

A green velvety soup with a hint of nutmeg
Serves: 4
Preparation Time: 1 minute
Cooking Time: 10 minutes
1 1/2 lb / 675g fresh or 1/2 lb / 225g frozen spinach
2 oz / 50 g butter
10 fl oz / 1/2 pint / 275 ml water
15 fl oz / 3/4 pint / 425 ml milk
1 tsp cornflour
salt and pepper to taste
Herbs & Spices
1/2 tsp Nutmeg Ground or 1/2 tsp freshly grated Nutmeg Whole
Cooking Instructions
If using fresh spinach, wash thoroughly and roughly chop. Melt 1 oz / 25g butter in a large pan. Add the spinach (fresh or frozen) along with the water. Bring to boil and simmer for 1 minute for fresh spinach, or 5 minutes for frozen (or until defrosted). Puree in a liquidiser. Return to saucepan and add the milk. Mix the cornflower with 2 tbsp of water and add to the soup. Stir well. Add the remaining butter and the nutmeg. Allow to simmer without boiling, stirring until the soup thickens slightly. Season and serve garnished with a dollop of plain yogurt in it.