Alex O'Brien

Spinach and potato soup

The potato and spinach in this creamy soup complement each other perfectly, thanks to some delicious seasoning.

Serves: 2–4

Ingredients:

• 2 tablespoons olive oil
• 1 large potato (about 300 g), diced
• 2 large shallots, diced
• 15 g fresh ginger, finely grated
• 1 teaspoon garam masala
• 1 litre Chicken Stock (see below)
• 250 g baby spinach, tough stems removed
• 50 ml single (light) or double (heavy) cream
• Sea salt flakes and freshly ground black pepper

Method:

1. Heat the oil and sauté the potato and shallots, covered, for 15 minutes.
2. Add the ginger and garam masala and cook for 1 minute.
3. Add the stock, bring to the boil then simmer until the potato is tender.
4. Take off the heat and stir in the spinach.
5. Purée until smooth, then add the cream and season.

CHICKEN STOCK

Makes: about 1 litre (34 fl oz) (or less if concentrated)

Ingredients:

• 2 whole chicken legs
• 2 carrots, cut into thirds
• 2 celery stalks, halved
• 1 onion, quartered
• 3 sprigs thyme
• 3 sprigs flat-leaf parsley
• 2 bay leaves
• 1 tablespoon black peppercorns
• 2–3 litres water

Method:

1. Add the chicken, vegetables, herbs and pepper to a large saucepan and cover with the water.
2. Bring to the boil, then reduce the heat to a gentle simmer for 3 hours, skimming any impurities that rise to the surface as needed.
3. Strain through a fine mesh sieve and discard the solids.
4. Continue to simmer to desired level of concentrate.

This is an edited extract from Soups by Anna Helm-Baxter published by Hardie Grant Books RRP $19.99 and are available in stores nationally.

Related links:

Sausage tomato and potato soup

Broccoli, potato and spinach soup

Potato and crispy bacon soup

Tags:

soup, recipe, spinach, creamy, pototato