Sea Spinach and Rosemary Soup

Name: Sea Spinach and Rosemary Soup
Cook time: 22 min
Total time: 26 min
Yield: 6
Ingredients: 50g butter; 110g onion, peeled and chopped; 150g potatoes, peeled and chopped; 600ml homemade chicken stock, vegetable stock or water; 425-600ml creamy milk (1/4 cream and 3/4 milk); salt and freshly ground pepper; 225-350g sea spinach, destalked and chopped; 1 tbsp fresh rosemary, chopped (optional); To garnish; 2 tbsp whipped cream (optional); sprig of rosemary or rosemary flowers

Recipe by: Darina Allen

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. For a simple spinach soup, omit the rosemary and add a little freshly grated nut