The Organic Pantry

1 bag of spinach, well washed
1 medium onion, chopped
1 medium potato, peeled and sliced
1.5 pints chicken or vegetable stock
2 tablespoons of creme fraiche or double cream
Grated nutmeg to taste

In a large saucepan, sweat the onion for five minutes in a mixture of olive oil and butter until transparent. Add the sliced potato and enough stock to cover. Cook until tender. Then add the spinach, cover the pan and turn the heat up to a fast simmer for 2-3 minutes. Remove from the heat and add the rest of the stock. Put into a blender and blend until smooth, or leave a little texture if you prefer. Return to the pan and add a good grating of nutmeg, about half a teaspoon or more if you like a stronger taste. Check the seasoning and add salt and needed. Reheat and then add the cream before serving. (Note: for those trying to lose weight or on detox diets, this soup can be made by simmering the onion rather than frying and leaving out the cream.)