Serves 6 - 8

100 g (4 oz) English butter

1 kg (2.2 Ib) fresh leaf spinach, cleaned. trimmed and roughly chopped

2 medium onions, skinned and finely chopped

2 oranges

60 ml (4 level tbsp) flour

500 ml (1 1/2 pints) chicken stock

900 ml (1 1/2 pints) milk

10 ml (2 level tsp) salt

freshly ground pepper

shreds of orange rind, blanched

1. Melt the butter in a large heavy-based pan, add the vegetables and grated rind of both oranges (retaining a few pared strips for the shreds). Cover with a piece of wet greaseproof paper and the lid; sweat for about 25 minutes, or until soft.

2. Stir in the flour, stock and milk off the heat. Return to the heat, bring to the boil, season and simmer for 15 minutes.

3. Puree the soup, then reheat for serving, adding the orange juice at the last minute. Garnish with the orange rind.