227 g fresh baby spinach leaves
625 ml milk
750 ml vegetable stock
250 ml cream cheese, flavoured with garlic and herbs
salt & pepper to taste
In a large pan; place spinach. Add milk and stock. Bring to boil, then reduce heat and simmer gently for 12 minutes. Remove pan from heat and let cool completely.
Ladle cold soup in food processor, in batches if necessary, and process until smooth.
Cut cheese into chunks and add to soup. Process again until smooth and creamy.
Pour soup in large bowl. Cover and refrigerate for at least three hours. Stir well before serving.
Serves 6