Spinach Soup Recipe Jamie Oliver

CREAMY SPINACH SOUP

Steps:

• 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

GARDEN GLUT SOUP

Steps:

• Peel and roughly chop the onion on a chopping board, then place in a large bowl.
• Trim and roughly chop the celery and leek (make sure you wash it really well), then peel and finely chop the garlic and add it all to the onion.
• Place a large pot on a medium heat and add 2 tablespoons of olive oil.
• Once hot, add all the chopped vegetables, turn the heat down to low and cook with the lid askew for 10 to 15 minutes, or until tender, stirring occasionally.
• Peel the potatoes using a Y-shaped peeler, then chop into rough 2cm chunks and place in the empty bowl. Chop the courgettes into rough 2cm chunks and place in the bowl with the potatoes.
• Fill and boil the kettle.
• Once the vegetables are cooked, add the potatoes, courgettes and a tiny pinch of sea salt and black pepper.
• Crumble the stock cube (if using) into a measuring jug and carefully top up to 1.4 litres with boiling water and stir until dissolved. Carefully pour the hot stock into the pot.
• Turn the heat up to high and bring to the boil, then reduce the heat to medium-low and cook for 15 to 20 minutes or until the potato is cooked through.
• Add the peas or beans and the spinach and cook for a further 4 minutes, or until the peas are tender.
• Carefully remove the pot to a heatproof surface and leave for a minute or two to stop bubbling.
• Carefully blitz with a stick blender until smooth (use a tea towel to protect your hands from little splashes). Have a taste and add a tiny pinch of salt and pepper if you think it needs it.
• Pick and roughly chop the mint leaves, discarding the stalks.
• Carefully ladle the soup into bowls and sprinkle over the mint. Delicious served with homemade croutons (see tip below).

SPINACH & TORTELLINI SOUP

Steps:

• Pour the stock into a large pan, add the bay leaves and bring to the boil.
• Add the tortellini and cook for 4 minutes.
• Add the peas, cook for a further 3 minutes, then add the spinach and cook until just wilted.
• Ladle into bowls and serve with some crusty bread, if you like.

SPINACH SOUP EVERYONE WILL LOVE!

Steps:

• Heat the olive oil over medium high heat and add the grated onion and carrot, stir well and sauté for about 5 minutes.
• Pour in the 5 cups of chicken or vegetable broth, bring to a boil, then lower heat, partially cover with lid and let simmer about 10-15 minutes.
• Meanwhile, in a medium sized saucepan, melt the 4 tablespoons of butter. Add the flour and stir, while cooking over medium heat. If it starts to brown, the pot is too hot. Cook for about 3 minutes, then slowly add a little of the cup of milk.
• Stir well, then add 1/2 of the milk. Once this is incorporated, add the rest of the milk, stirring constantly. It is important to always stir this white sauce or it will become lumpy, or stick to the bottom. If it does become lumpy, you can always "cure" the problem by blending the sauce with a stick blender (shhh...don't tell anyone)!
• Next, add about a cup of the carrot, onion broth to this sauce and mix well; then add the entire pot of sauce to the simmering broth, while stirring well.
• Now it's time to add the spinach. Stir well and simmer for about 2 minutes, then remove from heat and add the milk/cream. Stir well and add salt and pepper to taste. That's it! Soup's done!
• If you'd like to add a nice finishing touch and bit of crunch, you can sauté the tablespoon of butter with about 1/2 cup of sliced almonds until they brown a little. Sprinkle a little on top of each serving in the bowl and enjoy.