Spinach Soup With Croque Monsieurs

• 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

1. 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.
2. 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.

vegetable, onion, garlic, spinach, baby potatoes, chicken stock, dill, cream, croque monsieurs, sour cream, gruyuere cheese, mustard, white country, ham, butter

Taken from recipes-plus.com/api/v2.0/recipes/24368 (may not work)