Spinach and Rosemary Soup
This recipe comes from Ballymaloe. The trick with green soups is not to add the greens until the last minute, otherwise they will overcook and the soup will lose its fresh taste and bright green colour.
110g onion, shopped
150g potatoes, chopped
600ml chicken or veg stock
425-600ml whole milk
salt and freshly ground pepper
225-350g spinach, stalks removed
1 tbsp fresh rosemary, chopped
sprig of rosemary or rosemary flowers
Melt the butter in a saucepan. Once it foams, add the onions and potatoes and toss them until coated. Sprinkle with salt and freshly ground pepper. Cover for 10 minutes on low heat. Add the boiling chicken or veg stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add spinach and boil uncovered for 3-5 minutes, until the spinach is tender. Add the chopped rosemary.
Blitz before tasting and correcting seasoning. Serve drizzled with whipped cream and a sprig of rosemary or rosemary flowers.