Recipe for Sea Spinach Soup

THE trick with these green soups is not to add the greens until the last minute.

Serves 6-8

2oz (55g) butter

5oz (140g) potatoes, chopped

4oz (110g) onion, chopped

Salt and freshly ground pepper

15-20 floz (425-600ml) creamy milk

16-20 floz (450-600ml) home-made chicken stock, vegetable stock or water

8-12oz (225-340g) sea spinach, chopped (destalked)

Freshly grated nutmeg

Garnish: 2 tablespoons whipped cream (optional), Freshly chopped parsley

Melt the butter in a heavy-bottomed saucepan. When it foams, add the onions and potatoes and turn them until well-coated. Sprinkle with salt and freshly ground pepper.

Cover and sweat on a gentle heat for 10 minutes.

Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add the spinach and boil with the lid off for about 3-5 minutes, until the spinach is tender. Do not overcook or the soup will lose its fresh green colour.

Liquidise, taste and add some freshly grated nutmeg. Serve in warm bowls garnished with a blob of whipped cream and some chopped parsley.