• Thinly slice a large red onion
• Soften in a large saucepan with a little organic butter and a slug of olive oil and a sprig of thyme
• Once the onion is translucent but not coloured, add a clove of finely chopped garlic and soften for another 5 minutes
• Peel and core 2 ripe pears, chop and add to the soup. Allow to cook for a few minutes while you prep the spinach
• Carefully wash and pick a large salad bowl of spinach (This means stripping the leaves off the stem. You can easily do this by folding the leaf in half and trimming the ’spine’ off with a sharp knife)
• Chiffonade the spinach and add to the pan. Turn down to a low heat and put a lid on it.
• The spinach will wilt in the heat and steam of its own water.
• When the spinach is just wilted grate some fresh nutmeg into the pot and season with maldon salt and freshly ground pepper.
• Do not allow the spinach to overcook as it will just go bitter.
• Add a little cream (about half a cup) to the pan and heat thru.
• Using a handheld blender – blitz the spinach and onion mix until finely blended
• Heat 1 -2 litres full cream milk (or half milk half chicken stock – but this will change the taste) and add to the spinach mix.
• Cook until it is heated right through, but do not allow to boil or it will curdle.
• Season to taste and serve with a swirl of cream and some shavings of parmesan cheese

Thank you for trying my recipes.
I hope they fed your mind, body and soul.

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