Spinach and rosemary soup

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. Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked.

2. 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. Add the chopped rosemary. Liquidise and taste.

3. 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 pizzazz or use your heart shaped croutons.

4. Make the croutons with the help of a heart-shaped pastry cutter, stamp out your shapes neatly. Heat the sunflower or olive oil in a frying pan, it should be at least 2cm (¾ inch) deep and quite hot. Add the croutons to the hot oil. They will colour almost immediately, so turn quickly to achieve a golden colour on both sides. Immediately remove from the pan, drain on kitchen paper and keep warm. Allow the oil to cool, strain and save for another use later.
   Note: Croutons may be made several hours ahead or even a day. The oil may be flavoured with sprigs of rosemary, thyme or onion.