While James was coxing the IV to Ely and back at the weekend, I had a productive day at home. First, I resealed the shower room floor, which is a wet room. It's nice and spacious for a narrowboat shower, but the sealant around the edges of the lino needed some attention so I stripped out the old sealant around the floor under the cupboard and resealed it. Just under the door, the lino had come away so I used little nails to pin it back into place. When I was done, I pottered about, tidying up and cleaning. For lunch I went over to the Radmore Farm shop and bought some nice bread and a massive bag of locally grown baby leaf spinach to have with bacon and tomatoes in a sandwich. I like it in sandwiches but there was no way I was going to eat my way through that huge bag before it went off so I decided to make it into a soup. I had some creme fraiche to use up as well, so I went for a tried and tested 'greens and blue cheese' soup, using some Gorgonzola from the Co-op. It was really tasty and James enjoyed it too, when he got back from Ely.
1 large onion
500g bag of baby leaf spinach
vegetable stock (I use Marigold's Swiss Bouillon Powder)
200g tub of creme fraiche
100g gorgonzola/other strong blue cheese
Fry the onions in the olive oil until translucent. Add the spinach, put the lid on and cook on a low heat for a few minutes until it's all wilted and reduced. Add peeled, chopped potatoes and pour in enough vegetable stock to cover everything. Bring to boil and simmer until potatoes are soft - 20 mins or so. Blend (my little hand blender off the 125w inverter was quite capable of this!) then add the creme fraiche and chopped blue cheese. Heat until they are nicely melted and blended in.
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