“A wonderful recipe I found in a brochure many years ago. It has been a favourite with dinner guests and consequently have been asked for a copy of the recipe many times. Enjoy”
READY IN:
1hr
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Roughly chop the spinach.
  2. Warm the chicken stock.
  3. Melt the butter in a large saucepan and add the garlic.
  4. Add the spinach and gently fry with a lid on for 5 minutes.
  5. Remove the lid, add the flour and mix well.
  6. Add the chicken stock stirring at all times.
  7. Add the origanum and nutmeg.
  8. Simmer for 45 minutes.
  9. Add the feta cheese, salt and pepper.
  10. After Feta has melted, stir in cream or low fat yoghurt (optional).
  11. Liquidize soup for a smooth creamy finish. Serve with a twirl of cream.

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