Creamy Spinach Soup
 In about 30 minutes, you can have this delicious soup on your table, topped with crumbled bacon and cheese and a side of crusty bread. Use frozen spinach (defrosted and drained) when fresh isn’t available.

3-4 slices streaky bacon, chopped
1-2 tablespoons (about 15ml) extra virgin olive oil
1 large onion, chopped
3 garlic cloves, chopped
4 sprigs of thyme, chopped
Few of dashes of hot sauce, such as Tabasco
200-300g fresh spinach, washed, trimmed, and torn
25g fresh parsley, chopped
Salt/pepper to taste
1 litre chicken or vegetable stock (2 stock cubes w/ water)
100ml single cream
Zest and juice of 1 lemon

Fry bacon till very crisp in a large pot over medium-high heat; remove with a slotted spoon and drain on kitchen towels. Add oil to pot, then onions and cook 3-4 minutes till soft. Then add garlic, thyme, salt, pepper, and hot sauce and cook another minute. Turn off heat and stir in spinach and parsley till wilted. In a blender, add 1/3 of chicken stock and spinach mixture and blend thoroughly. Return mixture to pot over medium heat with remaining stock. Bring to gentle boil, then reduce heat, add cream and simmer for 8-10 minutes. Stir in lemon zest and juice just before serving. Divide soup into bowls and sprinkle with crumbled bacon and shredded cheese of your choice (parmesan and cheddar are nice). Makes 4 servings.