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    Spinach and Rosemary Soup

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    Spinach and Rosemary Soup

    Serve with crusty bread or cheese scones. If you prefer a simple spinach soup, omit the rosemary and add a little freshly grated nutmeg along with the seasoning.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4 - 6


    • 55g butter
    • 110g chopped onion
    • 140g peeled, chopped potatoes
    • Salt and freshly ground pepper
    • 1 litre chicken or vegetable stock (or 850ml stock and 150ml creamy milk)
    • 340g spinach, destalked and chopped
    • 1 tbsp chopped fresh rosemary
    • Garnish
    • 2 tbsp whipped cream (optional)
    • Sprig of rosemary or rosemary flowers


    1. Melt the butter in a heavy-bottomed pan over a medium-low heat. When it foams, add the onion and potato and onions. Season well, stir, then cover with a 'lid' made from baking parchment, putting the paper right on top of the vegetables. Cover the pan, turn the heat down low and sweat gently for 10 minutes. Meanwhile, bring the stock to the boil.
    2. Add the hot stock and/or milk, bring back to the boil and simmer for about 10 minutes, until the potatoes are soft enough to crush.
    3. Remove from the heat and stir through the chopped spinach until it has wilted. Add the rosemary. Purée in a blender and adjust the seasoning. Serve in warm bowls garnished with whipped cream and rosemary.

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