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Lemon Spinach Soup

The creamiest most divine soup, packed with green goodness and topped with crisp bacon and golden onions. Irresistible.

June 24, 2016

Lemon Spinach Soup

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Spinach lemon soup

ingredients for six


200gm bacon rashers
1Tbsp extra virgin olive oil
125gm onion


250gm English spinach
20gm unsalted butter
1 to 2 x medium cloves garlic
salt and black pepper
80gm unsalted butter
70gm plain flour
1 litre chicken stock
250ml milk
60ml lemon juice


  1. To make topping, chop bacon into 1cm pieces. Place large saucepan over medium heat. Fry bacon in 1 tablespoon olive oil for a few minutes, until starting to crisp. Meanwhile, finely chop onion then add to bacon. Fry until golden. Remove from pan and drain in sieve.
  2. To make soup, roughly chop clean spinach leaves.
  3. Melt butter in same saucepan. Add spinach with crushed garlic. Season lightly with salt and pepper and fry briefly, turning occasionally, until wilted. Leave aside to drain in a colander.
  4. Heat stock to boiling.
  5. Meanwhile in same saucepan again, melt butter. When butter is bubbling, add flour and stir for a minute, until texture turns sand-like.
  6. Add hot stock a little at a time at first, stirring vigorously to remove lumps between each addition. Increase amount of stock added as soup becomes more liquid, until all is added. Allow to come to a boil after each addition.
  7. Add milk and stir to combine. Bring to a simmer.
  8. Add cooked spinach, turn off heat. Blend until smooth.
  9. When ready to serve, add lemon juice. Taste and adjust seasoning, balancing out sourness of lemon with salt if necessary.
  10. To serve, ladle hot soup into bowls and scatter with golden bacon mixture.

cooks notes

  • This soup is lovely served with cheese scones, savoury muffins or a toasted cheese sandwich.
  • Amount of seasoning used will depend on type of stock used. If using commercial stock, purchase the salt reduced variety and add good quality salt to the soup if needed.
  • We recommend Moredough Kitchens brand of liquid stock as it is natural and low in salt. But…. good home made is best for your body.
  • If pre-making soup, add lemon juice just before serving. This way the soup will remain bright green.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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