It may still be cold outside but never fear Spring is nearly here! And if like us, you’ve over indulged in the dark dreary months of winter the fear of getting your pasty pins out is real! That’s why the last two recipes in our soup series are packed full of goodness, starting with this delicious Spinach Soup served with a gooey poached egg.
Serves 6 people
1 x Leak
1 x Brown Onion
3 x Cloves of Garlic
2 x Tbs. Bravoleum Green (found at Farmer Jacks)
1 x Tbs. Butter
1 x Large Potatoes
1 x Bay Leaf
2 x Sticks of Celery
2 x Large Bunches of English Spinach
1 x Vegetable Stock cube
1 x Cup Cream
6 x Large Free Range Eggs
¼ Cup Vinegar
1 x Tsp. Salt Bae Salt Crystals
Like with any recipe you want to get all your preparation done at the start, start with roughly chopping your leak, onion, garlic and celery (the soup is going to get pureed so you don’t need to be too fancy).
Next give your potato good scrub as the skin will add depth to the recipe so you want to keep it on. Chop that up in to 2cm sized cubes.
Last and most difficult to get ready is your English spinach. Start by removing the gritty roots with a knife and discarding. Once gone place in to a colander and rinse vigorously with cold water, empting the colander often. There is nothing worse than a gritty soup! Once you’re 100% happy all the dirt is gone, chop spinach, including leaves and stems and set aside.
Once all you’re washing and chopping is done, in a large pot add your Bravoleum & butter, once the butter is melted chuck in your leak, onion, garlic & celery along with a sprinkle of salt & your bay leaf. Sautee on a medium heat until nice and soft, next add you potato, spinach and stock cube. Then pour in enough water just to cover the mixture, bring to the boil and then reduce to a simmer for around 30 minute. Check that your potato is nice and soft, stir in the milk and set aside to cool ready for blitzing.
While you’re waiting for your soup to cool, bring a small saucepan with your vinegar in to the boil, reduce the heat to a simmer. Crack your eggs individually into a teacup and slowly slide the egg into the water, repeat and cook for around 3 – 4 minutes to get a nice soft yolk.
Blitz your soup till smooth, spoon into bowls, top with your poached egg & sprinkle with Salt Bae crystals.