For a more substantial meal, grill slices of baguette topped with rounds of goats cheese and float 2 to 3 of these on the soup.
- 50g (2oz) butter
- 1 leek, trimmed, rinsed and chopped
- 50ml (2fl oz) white wine
- 450g (1lb) spinach
- 700ml (1 1/4 pt) vegetable stock
- 200g (7oz) peas, defrosted
- juice 1 lemon
- 1/4 tsp freshly grated nutmeg
- 4tbsp cream
- 2tsp flaked almonds
In a large pan gently melt the butter and fry the leek until soft. Add the white wine for a further two minutes.
Add the spinach to the pan slowly pressing it down to wilt it as you go. Add the peas and vegetable stock and simmer, uncovered for 5 to 10 minutes until cooked through.
Allow to cool briefly before whizzing the soup in a food processor until smooth, then stir in the lemon juice, nutmeg and season to taste. Ladle the soup into bowls swirling a tbsp of cream into each and topping with flaked almonds.