The aromatic flavour of rosemary, drizzled as an oil over this soup, works to perfection with spinach.
- for the rosemary oil:
- 1 sprig of rosemary (broken in half)
- 50 ml olive oil
- for the spinach soup:
- 15 g butter
- 110 g peeled and chopped onions
- 150 g peeled and chopped potatoes
- salt and freshly ground black pepper
- 600 ml vegetable stock
- 600 ml milk
- 275 g spinach (any large stalks removed before weighing, chopped)
- Put the rosemary in a small saucepan with the olive oil and heat gently on a low heat until tepid. Remove the pan from the heat and let the rosemary infuse for 10 minutes. Strain the oil through a sieve into a jug.
- For the soup, 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.
- Meanwhile, pour the stock and milk into another saucepan, bring to the boil and add to the vegetables. Bring the mixture back up to the boil, then tip in the spinach and cook, uncovered, over a high heat for 1-2 minutes or until the spinach is just cooked.
- To preserve the fresh flavour, blend the soup straight away, in a blender or using a hand-held blender. Serve in individual bowls with a drizzle of rosemary oil over the top.
Rachel's tip: This recipe and many more are available in Rachel's book, 'Rachel Allen: Entertaining at Home', published by Harper Collins.
More by Rachel Allen:
- Fennel, pink grapefruit, feta salad: Rachel Allen
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking