Instructions: Dice onions.

Melt the butter in a large saucepan. Add onion and pinenuts and cook gently until nuts are golden. Remove 1 tblsp of nuts with a slotted spoon and set aside for garnish.

Stir in flour and cook gently stiring for 2-3 minutes.

Remove pan from heat.

Gradually add chicken stock, stiring to incorporate and make a smooth mixture. Stir in the milk, return pan to heat and bring to the boil. Simmer gently 5 minutes stiring bottom to avoid sticking.

Stir in spinach, return to boil.

Puree slightly in a vitamiser (keep some texture) reheat with cream, season and serve garnished with pinenuts.

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