| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Sainsbury4, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 50 |
g |
Butter; (2oz) |
| 454 |
g |
Frozen spinach; (1lb) |
| 3 |
tb |
Plain flour |
| 568 |
ml |
Milk; (1pint) |
| 450 |
ml |
Chicken stock; (3/4 pint) |
| 1 |
pn |
Nutmeg |
|
|
Salt and freshly ground black pepper |
| 2 |
|
Avocados; peeled, stoned and |
|
|
; chopped |
| 2 |
|
200 g carton quark |
INSTRUCTIONS
1. Melt the butter in a saucepan, add the spinach and cook for 10 minutes,
stirring occasionally.
2. Add the flour, cook for 1 minute then gradually stir in the milk and
stock.
3. Bring to the boil, add the nutmeg and seasoning, and simmer for 5-6
minutes.
4. Stir in the avocados and quark, reserving a little for garnish, and
place in a food processor or blender and blend until smooth.
5. Transfer to a bowl and place in the refrigerator to chill before
serving.
6. Spoon into 6-8 serving bowls and top each with a teaspoon of the
reserved quark.
Converted by MC_Buster.
NOTES : A delicious chilled soup for summer entertaining. Chill well before
serving.
Converted by MM_Buster v2.0l.
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