Antony Cotton eating two meals in one day…what ever next. He also made some spinach soup. A dab hand in the kitchen then Mr Cotton.
This recipe takes a while but is lovely..super yummy….
- 50g butter
- 1 medium onion , finely chopped
- 2 garlic cloves , finely chopped
- 1 medium potato , peeled and chopped into chunks
- 450ml chicken or vegetable stock
- 600ml milk
- 450g fresh spinach , washed if necessary and roughly chopped
- finely grated zest of half alemon
- freshly grated nutmeg , to taste
- 3 tbsp double cream , to serve
- Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
- Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth – you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won’t be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream
Getting it bright greenThe secret of a fresh-flavoured, bright green soup is to cook half the spinach briefly in the soup for depth of flavour, then add the remaining raw spinach when liquidising.Spinach soup
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- ½ leek, the white roughly chopped
- 100g/3½oz spinach
- 1 potato, peeled and roughly chopped
- 250ml/9fl oz hot chicken stock (vegetarians can substitute vegetable stock)
- salt and freshly ground black pepper
- 1 tbsp double cream
- spinach leaf, to garnish
- Heat the olive oil in a frying pan. Gently fry the garlic and leek for 2 minutes until soft.
- Add the spinach and wilt. Add the potato and pour over the chicken or vegetable stock. Season well with salt and freshly ground black pepper and cook for 10 minutes until cooked. Cool slightly, place in a food processor and liquidise.
- To serve, pour the soup into a warm bowl, drizzle the cream and garnish with the spinach leaf.
Which one would Antony choose?