Cream Of Spinach Soup With Lemon Feta Toasts

• 3 tbsp butter
• 1 None large Spanish onion, finely chopped
• 2 cloves garlic, minced
• 3 None medium potatoes, coarsely chopped
• 3 cups chicken stock
• 9 oz trimmed spinach, coarsely chopped
• 5 oz feta cheese
• 2 tsp lemon zest
• 1 small loaf French bread, cut into 1/2 inch slices
• 3/4 cup heavy cream

1. In a large saucepan, melt butter over medium heat. Cook onion and garlic, stirring, for about 1-3 mins, or until onion softens. Add potatoes, stock and 4 cups water. Bring to a boil then reduce heat and simmer, covered, for 15 mins, or until potatoes are tender. Stir in spinach then set aside to cool for 15 mins.
2. Meanwhile, to make the lemon feta toasts, preheat broiler. Combine feta with 1 tsp lemon zest. Arrange bread on a baking sheet and toast 1 side. Flip over and sprinkle with feta mixture and extra lemon zest. Broil until lightly browned.
3. Blend or process soup until smooth. Transfer to a clean saucepan and add heavy cream. Stir over medium heat until hot. Serve in bowls with toasts.

butter, spanish onion, garlic, potatoes, chicken stock, trimmed spinach, feta cheese, lemon zest, bread, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/32505 (may not work)