Spinach Potage with Cream Mousse and Spicy Cheese Sticks

Time: 20 mins
Effort: Easy
Serves: 4

Soup & Cream Mousse
2 large bags of leaf spinach
2 cups water
1 beef or chicken bouillon cube
1 tsp lemon juice
1 tsp butter
1/2 whipping cream
Salt and pepper

Spicy Cheese Sticks
1/2 package of puff pastry
1/2 cup freshly grated Parmesan cheese
Fresh ground black pepper
Warm water

To Make Soup:
Bring the water to a rolling boil in a medium sized saucepan, gradually add the leaf spinach a few bunches at a time, pressing them into the water with a spoon. Boil for approx. 3 minutes and remove from heat, strain, keeping the liquid. Turn the spinach into a food processor and blend until it forms a smooth puree. While blending, gradually pour in the remaining liquid from the boiled spinach until well incorporated. Return the whole mixture to the pot, add the bouillon cube, butter and lemon juice (you probably won't need any more salt) and some pepper, then simmer for 2-3 minutes. Serve hot or cold with cream mousse.

Cream Mousse:
In a medium bowl whisk the cream until it forms a thick mousse - be careful not to turn it into whipped cream!

Spicy Cheese Sticks:
Heat oven to 400oF. On a large board, roll out pastry to 1/8" thick oblong. Remove the pastry from the board and sprinkle the board with half the cheese and a generous amount of pepper. Brush one side of the pastry with warm water and place water side down onto the cheesed board. Press firmly down with your fingers or rolling pin. Brush the top of the pastry with warm water and sprinkle with the rest of the cheese and pepper. Roll the rolling pin over it firmly then cut long thin strips. Place the strips on a cookie sheet lined with parchment paper and bake until dark golden and puffed. Set aside to cool.