Nicola Moeran took third place with this recipe in the Riverside Restaurant Fish Soup Competition held at the Melplash Show on 27th August 2009.
Sweat the onion in the olive oil until the onion is transparent
Boil the spinach for 3 minutes, drain and press out as much water as possible
Put all the ingredients apart from the cream in to a food processor and liquidise for 6-7 minutes
Return to the saucepan, heat and just before serving add the cream and seasoning.