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Categories:
vegetable onion garlic spinach baby potatoes chicken stock dill cream Croque Monsieurs sour cream Gruyere cheese mustard white country ham butter
Viewed: 45 - Published at: 4 years agoIngredients
- 2 tbsp vegetable or olive oil
- 1 None medium onion, finely chopped
- 2 cloves garlic, crushed
- 18 oz frozen chopped spinach
- 28 oz canned baby potatoes, drained, chopped
- 4 cups chicken stock
- 2 tsp finely chopped fresh dill
- 1 1/2 cups cream
- None None Croque Monsieurs
- 1/4 cup sour cream
- 8 oz Gruyere cheese, grated
- 1 tsp Dijon mustard
- 4 slices white country-style bread
- 3 oz cooked sliced ham
- 2 tbsp butter, at room temperature
Method
- For the soup, heat oil in a large saucepan over moderate heat. Add onion and garlic and cook and stir for 3 mins, until softened. Add spinach, potatoes, stock and dill. Cover and bring to a boil, then reduce heat and simmer uncovered for 5 mins. Remove from heat and cool slightly. Blend soup with an immersion blender until smooth. Heat over low heat and add cream. Cook, stirring, for 3-4 mins or until heated through. Season with salt and pepper.
- For the croque monsieurs, combine sour cream, cheese and mustard in a bowl. Spread mixture on 2 slices of bread. Top with ham and remaining bread slices. Spread both sides of sandwiches with butter and place in a frying pan over medium heat. Fry for 2-3 mins on each side, or until golden. Cut in half and serve with the soup.
