Spinach and Ginger Soup from Tony Bilson's Recipe Book by Tony Bilson
Melt the finely sliced leeks in the oil over a low flame with the chopped garlic, ginger and chilli. Add the stock and simmer for 15 minutes. Thoroughly wash and drain the spinach. Remove the stalk...
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Ingredients
- 40 g fresh ginger
- fresh chilli to taste
- 50 ml walnut or olive oil
- 4 cloves garlic
- 2 leeks, white parts only
- salt
- pepper
- 500 g English spinach
- 1 1/2 litres chicken or duck stock
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