Page title and description
Soups & stews
- 2 onions, chopped finely
- 2 tbsp oil
- 55g butter
- 30g flour
- 1 litre vegetable or chicken stock
- 680g spinach (chard would also work)
- ½ litre milk
- salt and pepper
Prep time: 10 min
Cooking time: 20 min
Step 1Cook the onions in the oil and butter over a low heat until translucent but not coloured.
Step 2Stir in the flour and cook for 2 minutes before slowly adding the stock while continuing to stir.
Step 3Add the spinach, cover and bring to the boil and simmer for 5-10 minutes.
Step 4Liquidise and return to the pan. Add the milk and seasoning to taste. Reheat and serve, perhaps with a swirl of cream and chopped parsley or chives.