Spinach and rosemary soup
8 servings
| Quantity | Ingredient | |
|---|---|---|
| 55 | grams | Butter |
| 115 | grams | Onion; chopped |
| 140 | grams | Potatoes; chopped |
| \N | \N | Salt and freshly ground black pepper |
| 225 | grams | Spinach; de-stalked and |
| \N | \N | ; chopped, up to 350 |
| 600 | millilitres | Chicken stock; vegetable stock or |
| \N | \N | ; water |
| 425 | millilitres | Creamy milk; up to 600 |
| 1 | tablespoon | Fresh rosemary; chopped |
| 2 | tablespoons | Whipped cream; (optional) |
| 1 | \N | Sprigs rosemary |
GARNISH
We have spinach all year round. You can use either perpetual or summer spinach. The trick with these green soups is not to add the greens until the last minute, otherwise they will overcook and you will lose the fresh taste and bright lively colour. Melt the butter in a heavy-bottomed saucepan. When it foams, add the onions and potatoes and turn them until well coated. Sprinkle with salt and pepper. Cover and sweat on a gentle heat for 10 minutes. Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add the spinach and boil with the lid off for about 3-5 minutes, until the spinach is tender. Add the chopped rosemary.
Liquidize, then taste. Serve in warm bowls garnished with a blob of whipped cream and a sprig of rosemary.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.