Recipe

Cream of spinach soup with lemon feta toasts

Cream of spinach soup with lemon fetta toasts

May 05, 2009 2:00pm
  • 1 hr cooking
  • Serves 6
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Cream of spinach soup with lemon fetta toasts

Ingredients

Cream of spinach soup
  • 40 gram butter
  • 1 large brown onion (200g), chopped finely
  • 2 clove garlic, crushed
  • 3 medium potatoes (600g), chopped coarsely
  • 3 cup (750ml) chicken stock
  • 1 litre (4 cups) water
  • 250 gram trimmed spinach, chopped coarsely
  • 3/4 cup (180ml) cream
Lemon feta toasts
  • 150 gram feta cheese
  • 2 teaspoon finely grated lemon rind
  • 1 small french bread stick

Method

Cream of spinach soup with lemon feta toasts
  • 1
    Melt butter in large saucepan; cook onion and garlic, stirring, until onion softens. Add potato, stock and the water; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until potato is tender. Stir in spinach; cool 15 minutes.
  • 2
    Meanwhile, to make lemon feta toasts, preheat grill. Combine feta with 1 teaspoon finely grated lemon rind. Cut bread stick into 1.5cm slices; discard end pieces. Toast slices one side; turn, sprinkle each slice with feta mixture and another 1 teaspoon finely grated lemon rind. Grill toasts until browned lightly.
  • 3
    Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir over medium heat until hot.
  • 4
    Serve bowls of soup with toasts.

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