Spinach and rosemary soup

50g butter

110g onion, chopped

150g potatoes, chopped

225-350g spinach, destalked and chopped

600ml homemade chicken stock, vegetable stock or water

425-600ml creamy milk (¼ cream and ¾ milk)

salt

freshly ground pepper

1 tbsp fresh rosemary, chopped

For the garnish:

2 tbsp whipped cream (optional)

sprig of rosemary or rosemary flowers

For the heart shaped croutons:

1 slice of slightly stale pan bread, 5mm thick

sunflower or olive oil