Fiona Beckett's Stalky Spinach, Pea and Mint Soup
Over a year ago
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Ingredients
- 1tbsp olive oil
- 15g butter
- 1 medium onion, peeled and roughly chopped or ½ a bunch of spring onions
- 1 medium potato, peeled and finely sliced
- Stalks and a few leaves from a couple of bunches of spinach or, obviously, leaves as well if you've grown it yourself and have a spinach glut
- a couple sprigs of mint
- 750ml vegetable or chicken stock (homemade or an organic cube)
- 200-240g frozen or thawed frozen peas
- salt and pepper
- a good squeeze of lemon juice
- finely chopped parsley
Accompaniment
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Method
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1
Heat the oil in a large saucepan or casserole, then add the butter. Once it has melted, add the onion and sliced potato and stir well.
Add about two thirds of the spinach, saving the leafier bits. Stir again, pop in the mint sprigs, put a lid on the pan and leave over a low heat for about 8-10 minutes until the vegetables soften.
Add 500ml of the stock, bring to the boil and simmer until the potatoes are soft (about 15 minutes). Chuck in the remaining chopped spinach and the peas, bring to the boil and cook for 4-5 minutes.
Remove the woody mint stalks and liquidise the soup in two to three batches, depending on the size of your blender, pouring the finished soup into another saucepan. Pour the remaining stock into the blender and whizz to pick up the remains of the soup. Add to the soup and reheat gently.
Season to taste with salt, freshly ground black pepper and a good squeeze of lemon juice. Sprinkle over a little chopped parsley before serving.
Chef's Tips
VARIATIONS
If you don't have a potato you could thicken the soup with a spoonful or two of instant potato flakes. For a slightly posher version, you could sieve the soup before serving it with a dash of cream.
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