This recipe first appeared in Food magazine issue 76.
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Ingredients
Method
1.Melt the butter in a large pan over a medium heat. Add the leeks and garlic and cook them, stirring, until the leeks are soft. Add the zest, thyme leaves, spinach and potatoes and cook, stirring, until the spinach has just wilted.
2.Add the stock and water, bring the soup to the boil and simmer it uncovered for 15 minutes, or until the potatoes are soft.
3.Remove the pan from the heat and set the soup aside to cool slightly, then blend or process the soup until it is smooth.
4.Return the soup to the pan, add the cream and cook it, stirring until it is hot. Serve the soup topped with a dollop of the sour cream, a sprig of thyme and a pinch of the grated nutmeg.
