Spinach Soup with Rosemary
This recipe is inspired by the Irish Food Writer – Darina Allen. Try it, it is outstanding. The most important watch point is not to overcook the spinach.
YOU WILL NEED
- 3 T (45 ml) butter or half butter and half olive oil
- 1 medium large onion, chopped
- ½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
- 1 large potato, peeled and cubed 1 cm x 1 cm
- 2 cups (500 ml) boiling water
- 2 T (30 ml) Ina Paarman's Vegetable Stock Powder
- 2 cups (500 ml) full cream milk
- 1 bag of baby spinach, well rinsed
- 1 T (15 ml) chopped fresh rosemary
- Ina Paarman's Rosemary & Olive Seasoning to taste
- olive oil
- sprigs of fresh rosemary
Preheat a medium size heavy based saucepan. Melt the butter, add the onion, pre-seasoned with Green Onion Seasoning, and potato and stir until coated with butter. Cover the vegetables with baking paper. Put the lid on, turn the heat down and ‘smoor’ this mixture slowly for 20 minutes until the onions and potatoes are soft and aromatic.
Add the boiling water, Vegetable Stock Powder and milk and cook for a further 10 minutes. Add the spinach. Boil open without a lid for no longer than 5 minutes to preserve the bright green colour. Add the rosemary. Liquidise the soup until smooth. Add Rosemary & Olive Seasoning to taste.
Serve in warm soup bowls garnished with a swirl of olive oil and a sprig of fresh rosemary.
The soup can be made in advance but reheat just before serving to preserve the colour.
When ‘smooring’ the onion and potato it is well worth it to cover them with some greaseproof paper to keep all the moisture in. Still cover the pot with a lid.