I was given the recipe for this soup by the chef of Tiddy Dols in London. It’s bright green color and fresh taste have been a favorite for years. This makes enough to serve four.
You will probably have what seems like a huge amount of spinach but it will all fit – just add handfuls of leaves, stir into soup; when they are wilted, add more.
You can add more stock when you purée it to get desired consistency.
Keywords: spinach soup, lunch soup, first course soup