Spinach Soup With Curry Foam - cooking recipe

Ingredients

600 g young spinach
1 tbsp olive oil
2 medium onions, finely diced
1 clove garlic, finely chopped
600 ml chicken stock
100 g double cream
1 tblp gin
150 ml semi-skimmed milk
1 tsp curry powder

Preparation

Bring a large pan of water to a boil, blanch the spinach in it for 1 minute then immediately transfer to a bowl of iced water.
Heat oil in a saucepan, remove the spinach from the water, squeezing out any excess then saute in the pan along with the onion and garlic for 2-3 minutes. Season with salt and pepper. Pour in the stock, cream and gin, stir, cover and simmer for 5-10 minutes.
In a small pan, bring the milk to a boil. Add the curry powder and season with salt and pepper. Puree the soup until smooth and serve in bowls or glasses. For the foam, blend the milk until frothy, scoop out the froth and place on top of the soup.