Pan-fried camembert sandwich
A toasted cheese sandwich that is anything but ordinary – oozing with camembert and topped with cranberry sauce to give it a Christmas kick
Spinach soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 25g butter
- 1 bunch spring onionschopped
- 1 leek(about 120g), sliced
- 2 small sticks celery(about 85g), sliced
- 1 small potato(about 200g) , peeled and diced
- ½ tsp ground black pepper
- 1l stock(made with two chicken or vegetable stock cubes)
- 2 x 200-235g bags spinach
- 150g half-fat crème fraîche
Nutrition: per serving
- kcal189
- fat12g
- saturates7g
- carbs12g
- sugars4glow
- fibre4g
- protein6g
- salt1.69g
Method
step 1
Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
step 2
Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
step 3
Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
step 4
Stir in the crème fraîche. Reheat and serve.
