Spinach soup with goat's cheese toasts



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30g butter
1 onion, finely chopped
1 garlic clove, crushed
2 medium potatoes, peeled, diced
500g frozen spinach, thawed
4 cups (1L) chicken stock
¼ cup (125ml) cream

Goat's cheese toasts

8 baguette slices, toasted
1 garlic clove, halved
100g soft goat's cheese
1 tablespoon snipped chives

Cook's notes

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.


1. Melt butter in a saucepan on medium heat. Pan-fry onion and garlic for 3 minutes, until soft. Stir in potato and spinach. Add stock and bring to boil. Simmer on low heat for 15 minutes, until potato is tender. Cool slightly. Purée with a hand blender, stir in cream and season to taste. Reheat on low.

2. Meanwhile, make goat's cheese toasts. Rub baguette slices with cut sides of garlic. Top with cheese, chives and a grind of pepper. Serve with soup.