1cupsingle cream or creme fraiche, preferably low-fat
1free-range egg, beaten
salt, black pepper, to taste
pinchground nutmeg
For serving
sliceof bread, or croutons (recipe below)
Instructions
Melt the butter in a large stock pot on medium heat.
Add the onion and garlic and fry for 3-4 minutes or until the onion is soft and glossy and the garlic is slightly browned.
Add the spinach leaves and rocket, cover with a lid and cook for about 3mins until the spinach is softened (wilted).
Add stock and cream, turn up the heat and bring to boil. Lower the heat to medium and cook for 5mins. Season with nutmeg and black pepper, eventually salt. Always taste before adding salt, as stock cubes can be salty sometimes.
Take of the hob, place the pot on a heat-proof surface, and go over the soup with a stick blender. Just a few times (4-5) will do, so that it breaks up the spinach leaves a little – and thickens the soup.
Place back on hob and bring to boil. Stir in the beaten egg using a fork. Cook for 4 mins and serve with a slice of bread or with crispy croutons. Enjoy!
Make your own croutons
Cut a slice of bread (per serving) into small dices, about 1cm. Add 2tbsp olive oil into a frying pan, set on medium-high heat.
When the oil is hot, add the cut bread (in a single layer), fry for 1-2 minutes from each side or until golden and crispy on the outside.
Take of the heat and serve immediately or leave to cool down and store in an air-tight container for up to 2 days.
Make this in a few batches if making more than 2 portions, add more olive oil if needed.