Spinach soup with crème fraîche

Popeye has his eye on Allegra McEvedys super food soup, which comes topped with a sprinkling of crispy pancetta
By Allegra McEvedy
Spinach soup with crème fraîche
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 3 tbsp olive oil
  • 350 g white onions, thinly sliced
  • 200 g celery, thinly sliced
  • 1 large floury potato, peeled and roughly diced
  • 600 g whole leaf spinach, washed and woody stalks discarded
  • 1 litres hot vegetable stock
  • pinch grated nutmeg

For the topping

  • 200 g pancetta lardons
  • 1 tbsp light olive oil
  • 2-3 tbsp creme fraiche


1. Heat the olive oil in a medium pan - soften the onions, celery and garlic in a covered pan over a very low heat. This should take around 20-25 minutes.

2. Add the potatoes, give it a quick stir, then pour in enough hot vegetable stock to cover the vegetables, plus an extra depth of 5cm. Simmer for about 10-15 minutes until the potatoes are soft and breaking up.

3. Stir in the spinach and cook for another couple of minutes without a lid until the leaves wilt. Blend the soup to a puree in a liquidiser or in a stick blender.

4. For the topping, heat the olive oil in a frying pan and sauté the pancetta pieces until browned and crisp. Drain on kitchen paper.

5. Ladle the soup into bowls, top with a spoonful of crème fraiche, and scatter with crisp bacon pieces.

Simple Beef and Lamb
For quality ingredients look for a quality mark. Red Tractor beef and lamb is responsibly produced and provenance guaranteed.

Red Tractor beef and lamb: its a Good Food Story.

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