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.