Serves 6

50 g (2 oz) English butter

175 g (6 oz) packet frozen spinach (leaves or chopped spinach), thawed

1 medium onion, skinned and finely chopped

25 g (1 oz) flour

300 ml (1/2 pint) chicken stock

568 ml (1 pint) milk

salt and freshly ground pepper

pinch of grated nutmeg

30 ml (2 tbsp) fresh single cream

1.  Melt the butter in a large saucepan and gently saute the spinach and onions for 5 - 6 minutes. Add the flour and stir thoroughly; remove from the heat.

2. Add stock, return to the heat and boil, stirring continuously until the mixture thickens. Carefully blend in the milk and bring back to the boil, stirring. Cover and simmer for 15 - 20 minutes; season.

3.  Sieve the soup or puree in a blender, and, if necessary, thin with milk. Reheat gently.

4.  Pour into a warmed soup tureen or individual dishes and stir in the fresh cream just before serving.