This morning I had the most delicious breakfast: buttery scrambled eggs and grilled rashers of smoked back bacon from our local butcher. I really don’t miss my carbs at breakfast time!
My heliboy was out on a mission (fitting a friend’s dishwasher) so I was without a car and kicking around the house. I could have gone out and put all the garden furniture back where it belonged, after Hurrican Bawbag did its worst on Thursday. But my wellies were in the car, on the mission.
So, I knitted for a while (Christmas gifts to be made) and then poked around the fridge to see what soup I could make for lunch. It wasn’t terribly inspiring I have to say, but there was a bag of spinach, and a leek and some onions and potatoes. It was looking like spinach soup.
A knob of butter
1 medium-large potato
1 bag of spinach
chicken stock cube
some grated nutmeg
- Finely chop the onion, peel and chop the potato into small chunks, and slice the leek. I prefer to cut the leek lengthwise and then chop it, so all the slices are half moons.
- Melt the butter in a heavy based saucepan, and chuck the chopped veg in on top
- Sweat the veg, stirring regularly
- Grate in about 1/2 tsp nutmeg, adn throw in the chicken stock cube
- Pour in boiling water. Oh, I don’t know how much, about 3/4 kettle full I think
- Stir, then leave to simmer for about 15-20 minutes (and I really don’t care if you leave the lid on or not while it’s simmering)
- Check the potato and onion are cooked, then add the whole bag of spinach to the soup
- The spinach will quickly wilt down – stir it through and let it simmer for another 3-4 minutes
- Zizz it up with a hand held zizzer. Or do it in a liquidiser if you like washing up
- It won’t go completely smooth, but will be completely tasty
- Test for seasoning – add freshly ground black pepper and more nutmeg if needed
- It would look pretty with a swirl of cream, or a dod of creme fraiche.
This is a subtle, light soup and would make a lovely starter to a big rich meal. Or even a not so big rich meal. Enjoy.