Spinach & Rosemary Soup
Ingredients:
butter
olive oil
bacon
1 cup red onion
small russet potato, cubed
1 clove garlic, minced
1 tsp rosemary, finely chopped
1/2 stock celery finely chopped
4 cups chicken broth
3 cups firmly packed spinach
salt, pepper, cayenne
Optional: grated parm, fennel fronds, micro greens or edible flowers for topping
Instructions:
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Fry one piece of bacon in a heavy soup pot, remove bacon (eat as a snack while cooking)
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Using the bacon fat & a little olive oil or butter if necessary, saute celery & onion until softened.
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Add potatoes, rosemary, garlic, salt, pepper and a pinch (or more) of cayenne. Cook while stirring for a couple of minutes.
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Add chicken broth and simmer until potatoes are tender.
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Add spinach and simmer for about another 5 minutes.
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Remove from heat and let cool for a few minutes then blend using an immersion blender or a stand up blender in small batches.
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Return soup to the pot and heat through, testing for seasoning - ass more as needed. Adjust the consistency as needed with broth or water.
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Serve topped with grated parm, fronds and edible flowers.
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