Ingredients
15g/¼oz butter
150g/5½oz spinach
1 garlic clove
300ml/½ pint chicken stock (vegetarians may substitute with vegetable stock)
3 tbsp double cream
For the Brie toasts
2 slices of bread cut 2.5cm/1in thick
30ml/2 tbsp olive oil
30g/1oz sliced Brie
Method
1. Preheat the grill to its highest setting.
2. Melt the butter in a saucepan over a medium heat. Add the spinach and cook for 2-3 minutes, until wilted down.
3. Crush the garlic clove and add to the pan along with the chicken stock. Bring to the boil, then reduce the heat and simmer for five minutes.
4. Add the cream, then using a hand blender, blend until smooth. Transfer to a bowl.
5. For the Brie toasts, heat a griddle pan until smoking. Drizzle the bread with the olive oil and place onto a hot griddle pan and cook until crisp and toasted on both sides.
6. Arrange slices of Brie on top of the toasted bread and place under the hot grill and cook until the cheese is melted and golden.
7. To serve, place the toasts onto a plate alongside the spinach soup.
