Cream of spinach soup with ricotta

Ingredients

for 4 servings

• Fresh spinach300 g (10.6 oz)
• Ricotta120 g (4.2 oz)
• Heavy cream100 g (3.5 oz)
• Butter30 g (1.1 oz)
• Chicken stock500 g (17.6 oz)
• Nutmeg2 g
• Salt1 g
• Pepper1 g

Directions

1. Wash and dry the fresh spinach. Melt the butter in a large saucepan over medium heat.
2. Add the spinach and wilt it for 3 minutes, stirring, until softened.
3. Pour in the chicken stock, add the grated nutmeg and let it bubble gently for 5 minutes over medium heat.
4. Stir in the ricotta and the heavy cream, then blitz thoroughly until you have a smooth, creamy soup.
5. Warm through gently if needed, adjust the salt and pepper, and serve piping hot.