30g butter
1 onion, finely chopped
500g floury potatoes, grated
1 litre (4 cups) vegetable or chicken stock
500g frozen chopped English spinach
¼ teaspoon ground nutmeg
sour cream, to serve
Melt the butter in a large saucepan, add the chopped onion and cook, stirring occasionally, until soft but not browned.
Add the potato and stock to the pan and mix well, scraping the onion from the bottom of the pan. Add the unthawed blocks of spinach and cook, covered, until the spinach has thawed and broken up, stirring occasionally. Uncover and simmer for 10–15 minutes, or until the potato is very soft. Stir the soup frequently while it cooks to prevent sticking on the bottom. Transfer to a blender or food processor and blend in batches until smooth.
Return the soup to the pan and gently reheat. Add the nutmeg, and season with salt and black pepper. Ladle into bowls, add a dollop of sour cream to each bowl and swirl into the soup.
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