Sea Spinach and Rosemary Soup

Recipe by:

The trick with these 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.

Sea Spinach and Rosemary Soup

SERVES

6

PEOPLE

PREP TIME

45

MINUTES

COOKING TIME

5

MINUTES

CUISINE

COURSE

Main

Method

  1. 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.

  2. Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add the sea spinach and boil with the lid off for about 4-5 minutes, until the sea spinach is tender. Do not overcook or the soup will lose its fresh green colour. Add the chopped rosemary.

  3. Liquidise and taste. Serve in warm bowls garnished with a blob of whipped cream and a sprig of rosemary. If you have a pretty rosemary bush in bloom, sprinkle a few flowers over the top for extra pzazz.

Ingredients

  • 50g (2oz) butter

  • 110g (4oz) onion, peeled and chopped

  • 150g (5oz) potatoes, peeled and chopped

  • 600ml (1 pint) homemade chicken stock, vegetable stock or water

  • 425-600ml (15fl oz - 1 pint) creamy milk (1/4 cream and 3/4 milk)

  • salt and freshly ground pepper

  • 225-350g (8-12oz) sea spinach or sea beet, destalked and chopped

  • 1 tbsp fresh rosemary, chopped

  • To garnish:

  • 2 tbsp whipped cream (optional)

  • sprig of rosemary or rosemary flowers

Method

  1. 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.

  2. Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add the sea spinach and boil with the lid off for about 4-5 minutes, until the sea spinach is tender. Do not overcook or the soup will lose its fresh green colour. Add the chopped rosemary.

  3. Liquidise and taste. Serve in warm bowls garnished with a blob of whipped cream and a sprig of rosemary. If you have a pretty rosemary bush in bloom, sprinkle a few flowers over the top for extra pzazz.

Execution Time: 0.292 s