Name: Spinach And Rosemary Soup
Ingredients: 55 g Butter; 115 g Onion; chopped; 140 g Potatoes; chopped; Salt and freshly ground black pepper; 225 g Spinach; de-stalked and; ; chopped, up to 350; 600 ml Chicken stock; vegetable stock or; ; water; 425 ml Creamy milk; up to 600; 1 tb Fresh rosemary; chopped; 2 tb Whipped cream; (optional); 1 Sprigs rosemary

Someone may ask, “But why should I rise early?” To remain too long in bed is a waste of time. Wasting time is unbecoming of a saint who is bought by the precious blood of Jesus. His time and all he has is to be used for the Lord. If we sleep more than is necessary for the refreshment of the body, it is wasting time the Lord has entrusted us to be used for His glory, for our own benefit, and for the benefit of the saints and unbelievers around us… Anyone who spends one, two, three hours in prayer and meditation before breakfast will soon discover the beneficial effect early rising has on the outward and inward man.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		A, Year, At, Ballymaloe	8	servings

INGREDIENTS

55	g	Butter
115	g	Onion; chopped
140	g	Potatoes; chopped
		Salt and freshly ground black pepper
225	g	Spinach; de-stalked and
		; chopped, up to 350
600	ml	Chicken stock; vegetable stock or
		; water
425	ml	Creamy milk; up to 600
1	tb	Fresh rosemary; chopped
2	tb	Whipped cream; (optional)
1		Sprigs rosemary

INSTRUCTIONS

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.
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