Spinach Soup With Crispy Bacon
|Butter||1 Ounce (50 Gram)|
|Onion||1 Large, finely chopped|
|Chicken stock||2 1⁄2 Pint|
|Black pepper||To Taste|
|Grated nutmeg||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Spinach||1⁄2 Pound, chopped (700 Gram)|
|Double cream||6 Tablespoon|
|Bacon rashers||6 , grilled until crisp and crumbled|
Melt the butter in a large saucepan.
Add the onion and fry until it is soft but not brown.
Remove from the heat and sprinkle over the flour.
Stir well, then gradually stir in the stock.
Add salt and pepper to taste, the paprika, nutmeg, lemon juice and spinach and return to the heat.
Bring to the boil.
Cover and simmer for 20 to 25 minutes or until the spinach is very tender.
Puree the soup in a blender or foodmill, then return to the saucepan.
Reheat gently, stirring frequently.
Ladle into soup bowls and top each serving with a tablespoon of cream and crumbled bacon.