Sea Spinach and Rosemary Soup
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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
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 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.
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.
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