| 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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