Spinach and rosemary soup

Serves 6

You will need:

15g butter 110g peeled and chopped onions 150g peeled and chopped potatoes Salt and freshly ground black pepper 600ml chicken or vegetable stock 275g spinach (any large stalks removed before weighing), chopped 2 teaspoons chopped rosemary 600ml milk or half milk and half cream

1

Melt the butter in a large saucepan, add the onions and potatoes, season with salt and pepper, cover with a lid and cook on a very low heat for 10 minutes, stirring every now and again.

2

While the onions and potatoes are cooking, pour the stock into another saucepan and bring to the boil.

3

Once the onions and potatoes have cooked for 10 minutes, pour in the hot stock and bring back up to the boil.

4

Now, tip in the prepared spinach and cook, uncovered, over a high heat for 1–2 minutes, or until the spinach is just cooked. Add the chopped rosemary, then liquidise the soup straight away with the milk, or the milk and cream, whichever you’re using, in a blender or using a hand-held liquidiser. Taste for seasoning.

5

Reheat to serve, but don’t boil when reheating in order to keep the silky-smooth texture.