Name: Cream of spinach soup with lemon feta toasts
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Cream of spinach soup with lemon fetta toasts; 40 gram butter; 1 large brown onion, chopped finely; 2 clove garlic, crushed; 3 medium potatoes, chopped coarsely; 3 cup (750ml) chicken stock; 1 litre (4 cups) water; 250 gram trimmed spinach, chopped coarsely (see notes); 3/4 cup (180ml) cream; 150 gram feta cheese; 1 teaspoon finely grated lemon rind; 1 small french bread stick into 1.5cm slices; discard end pieces; 1 teaspoon finely grated lemon rind, extra

Cream of spinach soup with lemon feta toasts

cream of spinach with lemon fetta toasts

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Serves 6

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

Cream of spinach soup with lemon fetta toasts

40 gram butter

1 large brown onion, chopped finely

2 clove garlic, crushed

3 medium potatoes, chopped coarsely

3 cup (750ml) chicken stock

1 litre (4 cups) water

250 gram trimmed spinach, chopped coarsely (see notes)

3/4 cup (180ml) cream

150 gram feta cheese

1 teaspoon finely grated lemon rind

1 small french bread stick into 1.5cm slices; discard end pieces

1 teaspoon finely grated lemon rind, extra

Method

Cream of spinach with lemon feta toasts

1.In a large saucepan, melt butter; cook onion and garlic, stirring, for about 1-3 minutes or until onion softens. Add potato, stock and water; bring to a boil. Reduce heat; simmer, covered, for about 15 minutes or until potato is tender. Stir in spinach; allow to cool for 15 minutes.

2.Meanwhile, to make lemon feta toasts: Preheat grill. Combine feta with rind. Cut bread into 1.5cm slices. Toast slices one side; turn, sprinkle each slice with feta mixture and extra rind. Grill toasts until browned lightly.

3.Blend or process soup, in batches, until smooth.

4.Return soup to same cleaned pan, add cream; stir over medium heat until hot.

5.Serve soup in bowls with toasts.

You need 1kg of untrimmed spinach to get the amount of trimmed spinach needed for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Cream of spinach with lemon feta toasts

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