Spinach and Rosemary Soup
“The subtle hint of rosemary along with good stock is what makes the recipe.” -Kaelin Whittaker, Awn Kitchen
| 50 g | butter |
| 110 g | onion, chopped |
| 150 g | potatoes, chopped |
| 350 g | spinach (tough stalks removed) |
| 600 ml | homemade chicken or vegetable stock |
| 425 ml | whole milk (use Rock Ridge Jersey milk for richness) |
| 1 T | freshly chopped rosemary |
| salt and pepper to taste |
Melt the butter in a heavy bottomed saucepan, add the onion and potato, season with salt and pepper. Sweat for about ten minutes on medium heat. Add the stock, bring to the boil then simmer until the potatoes are fully cooked. Add the spinach and cook for no more than 5 minutes until tender, uncovered. Blitz in a blender, add the milk and rosemary. Taste and correct the seasoning adding more salt and pepper if needed. Serve with softly whipped cream and chive flowers.