1 1/2 kg spinach
1 large onion
1 cooked potato
1 tbsp vegetable oil
1/2 litre vegetable stock, without flavour enhancers
100 g soft (fresh) cheese, 0.2 % fat
Salt and pepper
1 small onion
1 tsp clarified butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the small onion into thin rings. Heat 1 tsp clarified butter in a nonstick frying pan and fry the onion rings until crisp, stirring constantly. Drain on paper towel.
Wash the spinach well and cut off any thick stalks. Peel and finely chop the onion. Peel and finely grate the potato. Heat the oil and sweat the onion until soft, then add the spinach and heat until it wilts. Add 1/4 litre stock and the potato and bring to the boil.
Puree with a hand blender, then add the rest of the stock and briefly return to the boil. Season with salt and pepper and stir in the soft cheese.
Ladle the soup into bowls and garnish with the fried onion.