Spinach Soup With Croque Monsieurs - cooking recipe

Ingredients

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

Preparation

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.