Finnish Spinach Soup (serves 4)
1 litre organic full-cream milk 3 tablespoons plain flour 200g baby spinach/English spinach/frozen spinach (thawed), blanched and finely chopped a good pinch of salt freshly ground black pepper or a tiny pinch of white pepper hard-boiled egg (free-range, organic), to serve
1. Add milk and flour to a saucepan and whisk well to combine. Whisking continuously, bring milk to a boil and add blanched, finely chopped spinach. Let simmer for a further 10 minutes, then turn off the heat and season.
2. Serve with hard-boiled egg and crispbread.