THE STUDENT VEGETARIAN COOK BOOK

1 medium onion

3 cloves garlic

1 stick celery

8-10 oz/250-3 10 g (2 medium or 1 large) floury potatoes

1 teaspoon white �our

Pepper

2 oz/50 g Parmesan cheese

1 pinU600 ml milk

Large saucepan with a lid

- METHOD -

I Pull off the spinach roots and discard, together with any weeds or damaged leaves. Wash the spinach, twice if necessary. Put into the saucepan with if2 teaspoon salt and 1 tablespoon water (in theory no water is necessary, as it will cook in the residue left on the leaves after washing and, as it begins to cook, in its own juices, but 1 suggest adding a very little just in case). Cover and cook over medium heat for 5-6 minutes or until the spinach is tender and submerged in liquid. Drain in a colander set over a bowl to catch the liquid. Press out surplus moisturewith the backofa spoon and chopfinely. Measure the liquid and make up to 1 pintl600 ml with water.

2 Peel and finely chop the onion and garlic. Trim the root and leaf ends of the celery, pare off any brown streaks, wash and slice finely. Peel and thinly slice the potato(es).

3 Put the onion into the saucepan with the oil and butter and fry for 8-10 minutes, stirring often, until soft and translucent but not brown. Add the garlic and continue frying for 3-4 minutes; add the celery and fry for about another minute, turning continuously. Stir in the flour. Add the spinach liquid and potato slices, season with if2 teaspoon saltand a moderate sprinkling of pepper, bring to the boil and simmer for 20-25 minutes or until the potato is soft.

4 Grate the Parmesan. Add the milk to the soup, bring to the boil and simmer for 4-5 minutes. Stir in the spinach, bring to the boil again and remove from the heat. Stir in the cheeseand serve.