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Healthy Spinach Soup
Polenta Croutons fried in Bacon Fat – so not so healthy!
Red Wine
Healthy Spinach Soup
Polenta Croutons fried in Bacon Fat – so not so healthy!
Red Wine
It is a very simple, but delicious in its own right, potato soup and guess what I add to it ...
Whatever I like!
It always works and I have made almost every soup you can imagine (not French Onion, tho’) including a very popular West Indian Seafood Chowder (best seller on my menu!) with this recipe as a base.
Simple Spinach Soup - for 2
1 medium onion – thinly sliced
1 tbsp olive oil
1 small potato
vegetable stock
2 handfuls of fresh, clean baby spinach leaves
1 tbsp olive oil
1 small potato
vegetable stock
2 handfuls of fresh, clean baby spinach leaves
~ Heat the olive oil and toss together with the onions till they are coated.
~ Turn down the heat, cover the onions completely with a pieces of foil, pressing down onto the surface of the onions.
~ Put a lid on the pan and cook very gently till they are completely and utterly tender and are starting to caramelise a little.
~ Peel and slice the potato and add to the onions.
~ Add enough stock to just cover the potatoes, bring to the boil, turn down the heat, put on the lid, (throw away the piece of foil or recycle it or something) and simmer till the potatoes are tender.
~ Stir in the spinach leaves and as soon as they wilt (possibly a matter of seconds) transfer the lot to a food processor or similar kitchen tool and purée adding more stock (or you could add cream) till it is just how you like it.
~ Taste and season.
I topped my soup, as you can see, with a few croutons made by dicing some leftover cold polenta and frying them in leftover bacon fat – obviously! See here for lots of delicious ideas for leftover polenta!~ Turn down the heat, cover the onions completely with a pieces of foil, pressing down onto the surface of the onions.
~ Put a lid on the pan and cook very gently till they are completely and utterly tender and are starting to caramelise a little.
~ Peel and slice the potato and add to the onions.
~ Add enough stock to just cover the potatoes, bring to the boil, turn down the heat, put on the lid, (throw away the piece of foil or recycle it or something) and simmer till the potatoes are tender.
~ Stir in the spinach leaves and as soon as they wilt (possibly a matter of seconds) transfer the lot to a food processor or similar kitchen tool and purée adding more stock (or you could add cream) till it is just how you like it.
~ Taste and season.
Speaking of Polenta ...
When I worked as a chef in the West Indies a friend gave me a tip to keep polenta smooth.
For just a little more confusion and one which caused a great deal of superior laughter in the Virgin Islands; down island they call polenta “coo-coo” which means poo in the BVI !
News from the future …
I have written a whole book on this way of making soup,
giving over 60 recipes plus every bit of soup-making information I can think of
to help readers go on to easily create their own stunning recipes. Read more about my soup cookbook here.
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