salt and pepper
In a pan of boiling water over a medium heat, drop in your spinach. Boil for around 5-10 minutes until fully wilted and soft. Remove from the heat into a colander and drain.
Once drained, drop into a bowl of cold water to stop the spinach cooking further.
In a pan, over a medium heat, heat your butter and flour together to form like a ‘paste.’ Add in your chopped onions and cook for 5 minutes, stirring well.
Add your chicken stock and boil for 5 minutes. Then add your cream, salt and pepper.
Fully drain your spinach and coarsely chop before adding it to your pan. Cook for another couple of minutes and serve.
Sprinkle with a little ground nutmeg and serve with a slice of sourdough.