Wednesday, August 21, 2013

Creamy spinach & potato soup

Creamy Spinach and Potato Soup

You need:
olive oil - 1 tbsp
rindless bacon - 2 rashers, chopped
onion - 1 chopped
garlic - 1 -2 cloves crushed
potatoes - 3 peeled, chopped
English spinach - 2 bunches trimmed, chopped (or 1 x 250gr pkt frozen spinach)
chicken stock - 6 cups (or 6 cups water with 2 Massell chicken or vege cubes)
ground nutmeg - 1/4 tsp, plus extra to sprinkle over top
cream - 1/4 cup

You do:

  1. In a large saucepan, heat oil on high
  2. Cook bacon 2-3 min until crip. Remove from pan and set aside
  3. In same pan, sauté onion and garlic 2-3 mins until tender
  4. Add potatoes and cook, stirring, 2 mins
  5. Mix in spinach and pour stock over
  6. Add nutmeg and season to taste
  7. Bring to boil, then reduce heat to low. Simmer partially covered for 20-30 mins until potatoes are tender
  8. Using a stick blender or food processor, puree soup until smooth
  9. Reheat gently
  10. Serve with a swirl of cream, sprinkling of bacon and nutmeg
  11. Serve with any kind of bread.
Serves 4 Prep time 15 mins Cook time 35 mins

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