Recipe

Yesterday the sun shone and in the afternoon I played scrabble, losing one game badly (came 4th!) and coming second in the second one. One person managed to get all her tiles down in one go, gaining 50 extra points which gave her an unbeatable lead.

At the end, instead of a cup of tea, one of the players produced a bottle of sparkling Perry - a most pleasant change.

Today the sun is trying to shine through an overcast sky, and I am dealing with some of the contents of this week's organic veg. box delivery. I got potatoes, carrots, onions, pointed cabbage, oak leaf lettuce and spinach, so the task today is to make spinach soup. Here is my recipe:

Spinach Soup

Ingredients
2 tbsp olive oil
2 onions, chopped
440g/16oz spinach
2 large or 3 medium potatoes, peeled and chopped to half inch cubes
600ml/20fl oz double cream
1200ml/42fl oz hot water
2 vegetable stock cube
4 garlic clove, crushed
toasted bread, to serve

Method
1. In a saucepan heat the oil and add the chopped onion, garlic and potato for five minutes to soften.
2. Add the spinach, hot water, vegetable stock cube and garlic and bring to the boil.
3. Cook for 20 minutes.
4. Blend the soup, together with most of the cream, with a hand-held blender and serve with fresh brown bread.
5. Add a swirl of cream to each bowl.