Cream of spinach soup with a garnish of micro red chard
Ingredients (serves 4)
1kg large leaf spinach washed thoroughly, tough stalks removed and roughly chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1 large potato, peeled and chopped into small cubes
1ltr vegetable stock
200ml double cream
salt and pepper
freshly ground nutmeg to taste
micro red chard or red amaranth to garnish
Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until just softening.
Stir in the potato and continue to cook gently for a minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook.
Pour in the milk and bring to a simmer, then stir in half of the spinach. Cover and simmer for 5 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth – you may need to do this in batches depending on the size of your machine.
Return to the pan and reheat. Season to taste and with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick.
Ladle the spinach soup into bowls and swirl in the cream. Finish with fresh croutons and some micro red chard or red amaranth.