Spinach Soup


Amber Mist Cheddar gives this deliciously creamy soup a fabulous flavour. It's delicious served chilled until icy cold on a hot summer's day


Ingredients

  • 15g (1/2oz) Butter
  • 1 bunch Spring Onions, trimmed and finely chopped 1 bunch Spring Onions, trimmed and finely chopped
  • 1 x 250g (9oz) bag fresh Spinach, thoroughly washed
  • 600ml (1 pint) vegetable stock
  • 1 x 200g pack low-fat soft cheese
  • 2 tablespoons corn flour
  • 450ml (3/4 pint) milk
  • 140g (5oz) Amber Mist Cheddar, crumbled - Snowdonia Cheese
  • Anglesey sea salt and freshly ground black pepper
  • 4 tablespoons fresh Soured Cream or Natural Yoghurt
  • Chopped fresh spring onions and parsley to garnish

Instructions

  • 1. Melt the butter in a large saucepan and sauté the Spring Onions for about 2-3 minutes until softened, but not browned.
  • 2. Add the Spinach and vegetable stock and heat until almost boiling. Reduce the heat and simmer, covered, for 5 minutes.
  • 3. Transfer the mixture to a blender or food processor and add the soft cheese. Blend for about 15-20 until smooth and velvety. Return to the saucepan.


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