Creamy Spinach and Rosemary Soup

Recipe from Margie Rowe in the story Cooking From The Garden

Creamy Spinach and Rosemary Soup

Ingredients from the garden:

  • 1 medium onion
  • 2 medium potatoes
  • 1 bunch of spinach (silver beet can be used instead English spinach. English spinach has a narrow light green stem where silver beet has a wide white one.)
  • 2 cloves garlic, finely chopped
  • 6 sprigs of chopped rosemary

Ingredients from the pantry:

  • 2 teaspoons olive oil
  • 2 cups chicken stock
  • 375ml can light evaporated milk
  • 1 cup frozen vegetables

Peel onion and chop finely. Peel, wash and chop potatoes into small pieces. Wash spinach, trim and discard stems.

Make 2 cups of chicken stock using stock cube or stock powder and hot water.

Heat oil in large saucepan and cook onion and garlic, stirring until softened and translucent in colour.

Add stock and extra 500ml water. Bring to the boil.

Carefully add potato to saucepan. Simmer covered for about 10 minutes or until potato is tender.

Add spinach, rosemary and 1 cup frozen vegetables to saucepan. Simmer covered until spinach has wilted. Stand 5 minutes.

Using a food processor (only process small quantities at a time) or stick blender, puree vegetables. Return to saucepan and add evaporated milk to soup. Stir until hot, not boiling. Season to taste with pepper.

Speedy croutons for soup: butter thick slices of bread on both sides and place in a heated non-stick frying pan. Cook until both sides are brown. Remove from pan and cut into 1cm cubes. Sprinkle over bowl of soup just before serving.

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