Tuesday, 9 December 2008

Spinach and Carrot Soup

This is a great winter starter as is so easy to make yet, so satisfying. I had some mix from the croquettes, left from yesterday, just to remind you they were boiled and mashed potato, carrots and onion. But obviously I don't expect you to have left overs, so you can use fresh ingredients, and here they are:

  • 4 large potatoes (cut into quarters)
  • 1 large onion (minced)
  • 3 large carrots (2 cut into chunks one very thinly sliced)
  • 300grs spinach leaves (washed)
  • 1 garlic clove (minced)
  • Salt and black pepper to taste
  • 2 glugs of olive oil
in a pan put the oil and put it on the stove let it get very hot, then add the garlic, two carrots in chunks and the minced onion, let them cook stirring occasionally until the onion is golden at this stage add the potato and about 2 litres of water + the salt and pepper to taste. Let this cook until the potatoes are cooked through you can check this by stabbing the potato with a fork or sharp knife, and the potatoes should offer virtually no resistance to penetration, if so get your hand blender out and blitz it until you achieve a thick sauce if you want the soup more liquid add a little more water, but make sure you retest for salt.

Let it get to the boil point again and now add the remaining carrot thinly sliced + the spinach you may add a little more olive oil if you like the stuff. turn the fire down and let it simmer for 15-20 minutes and it's done, plate it and if you like it posh you can toast some bread cut it into cubes put a hand full in the centre of the bowl of soup and drizzle a little circle of oil around the cruttons.

I was too hungry and didn't bother with that lol :)


Meg said...

This looks delicious!

Rico said...

thank you so much for your comment, really is appreciated, soon I'll be adding a post of fettuccine al fungi.


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