
Photography by Jan Baldwin
- Serves: 4
- Preparation time: 10 minutes
- Cooking time: 15 minutes
Ingredients
- 10g soft butter
- 1 onion, finely chopped
- 200g baby spinach
- 350g romaine hearts
- 10g flat-leaf parsley, chopped
- 500g chicken stock
- 3 tbsp crème fraîche
Method
- Melt the butter in a large saucepan; soften the onion, spinach, lettuce and parsley over a low heat. Cook for 10 minutes or until the mixture is soft.
- Add the stock and simmer for about 5 minutes. Cool, then purée. Season to taste and serve cool in bowls, with a swirl of crème fraîche on top.