Spinch Soup with Rosemary Oil by Rachel Allen

Ingredients

For the rosemary oil
1 sprig of rosemary, broken in half
50 ml olive oil

For the soup
15 g butter
110 g onions, chopped
150 g potatoes, peeled and chopped
600 ml vegetable stock
600 ml milk
275 g spinach, large stalks removed, chopped

Directions

For the rosemary oil: put the rosemary in a small saucepan with the olive oil and heat gently on a low heat until tepid. Remove the pan from the heat and let the rosemary infuse for 10 minutes. Strain the oil through a sieve into a jug.

For the soup: melt the butter in a large saucepan, add the onions and potatoes, season with salt and pepper, cover with a lid and cook on a very low heat for 10 minutes, stirring every now and again.

Meanwhile, pour the stock and milk into another saucepan, bring to the boil and add to the vegetables. Bring the mixture back up to the boil, then tip in the spinach and cook, uncovered, over a high heat for 1–2 minutes or until the spinach is just cooked.

To preserve the fresh flavour, blend the soup straight away in a blender or hand-held blender.