I like to serve this colourful soup topped with an extra splash of cream and toasted sesame seeds.
3 people made this
300g young spinach leaves, stems removed
50g fresh goat cheese
100ml single cream
a pinch salt
a pinch pepper
a teaspoon sesame seeds
1 tablespoon olive oil
Method Prep:15min › Cook:5min › Ready in:20min
Rinse the spinach leaves. Add to a saucepan in salted boiling water for 1 minute then transfer immediately into iced water. The thermal shock will stop the cooking process and the spinach leaves will retain their bright green colour.
Mix the spinach with a few tablespoons of hot cooking water. Cook down, then add the goats cheese and half of the cream. Season with salt and pepper.
Toast the sesame seeds in the oven or under the grill for a few minutes.
Pour the thick soup into 2 soup bowls, add a teaspoon of single cream in the centre. Pour a few drops of olive oil onto each plate, if you like. Finally, sprinkle over some sesame seeds and serve immediately.