Ingredients
40g butter
1 large leek roughly sliced
3 sticks of celery chopped
2 medium kitchen garden potatoes peeled and diced
1 bunch spring onions roughly chopped
1.5Ltr of chicken or vegetable stock
500g Fresh kitchen garden spinach
150g half-fat crème fraîche
A good pinch of sea salt and ground black pepper to season
Method
Heat the butter in a large saucepan. Add the celery, leek, spring onions and potato. Stir and cover with a lid. Sweat for 10 minutes, stir occasionally.
Pour in the stock and cook for 15 – 25 minutes until the potato is soft.
Add the spinach and cook until wilted.
Blitz with a stick blender to your preferred consistency. Finish with single cream or crème fraîche
Simply reheat and serve with crusty bread, al fresco if the weather permits!
