Читать книгу Entertaining at Home - Rachel Allen - Страница 26

The aromatic flavour of rosemary, drizzled as an oil over this soup, works to perfection with spinach. Instead of making the rosemary oil, you could add 1 tablespoon of chopped rosemary leaves to the soup just before blending, or a pinch of freshly ground nutmeg.

SERVES 6 VEGETARIAN

For the rosemary oil

1 sprig of rosemary, broken in half

50ml (2fl oz) olive oil

For the spinach soup

15g (½oz) butter

110g (4oz) peeled and chopped onions

150g (5oz) peeled and chopped potatoes

Salt and freshly ground black pepper

600ml (1 pint) vegetable stock

600ml (1 pint) milk

275g (10oz) spinach (any large stalks removed before weighing), chopped

1 Put the rosemary in a small saucepan with the olive oil and heat gently on a low heat until tepid. Remove the pan from the heat and let the rosemary infuse for 10 minutes. Strain the oil through a sieve into a jug.

2 For the soup, melt the butter in a large saucepan, add the onions and potatoes, season with salt and pepper, cover with a lid and cook on a very low heat for 10 minutes, stirring every now and again.

3 Meanwhile, pour the stock and milk into another saucepan, bring to the boil and add to the vegetables. Bring the mixture back up to the boil, then tip in the spinach and cook, uncovered, over a high heat for 1–2 minutes or until the spinach is just cooked.

4 To preserve the fresh flavour, blend the soup straight away, in a blender or using a hand-held blender. Serve in individual bowls with a drizzle of rosemary oil over the top.