• pot-kitchen-cook-invitation-45224


Spinach & Rosemary Soup


Serves 6-8



2 oz butter

2 onions peeled & chopped

2 potatoes, medium sized, peeled & chopped

1 pint of chicken or vegetable stock

1 pint milk

12 oz baby spinach, washed

2 tbspn fresh chopped rosemary

1/4 pint cream (optional)

Salt & Pepper to taste



Melt the butter in a saucepan, add the onions and cook over a gentle heat for 5 minutes, then add the chopped potatoes. Cook for a further 5 minutes, stirring from time to time. Add the stock and warmed milk and simmer for 20-30 mins until the potato is soft. Add the rosemary and spinach to the pan and stir until the spinach is cooked, 3 -5 mins. Do not over-cook or the spinach will lose its lovely bright green colour. Blend in the liquidizer until smooth and glossy. Return the soup to the pan and add the cream. Adjust the seasoning and serve. If the soup is too thick, add little more milk/stock.