Chilled Spinach Soup with avacado and bancon crunchies
From angierae 14 years ago
- 20 minutes to make
- Serves 4
A fresh-tasting soup for summer. 4 as a starter, 2-3 as a main, depending on what your serve with it. From the Guardian's description, Allegra McEvedy's 'The weekly recipe': "This uber-green and good-for-you quick-cook uses the flavours of one of our favourite salads but morphs it into soup form. Read more " See less
Ingredients
- 4 shallots, sliced shopping list
- 3 T light olive oil shopping list
- 2 cloves garlic, chopped or crushed shopping list
- 320g potatoes, peeled and roughly diced to 2cm shopping list
- 1 litre stock, veg or chicken shopping list
- 150g bacon shopping list
- 200g spinach, thoroughly washed shopping list
- ripe avocado shopping list
- creme fraiche (to dollop) shopping list
- salt and pepper to taste shopping list
- small handful fresh basil leaves* shopping list
- bunch of fresh chives* shopping list
- handful of peas* shopping list
How to make it
- Fry the shallots in 2 T oil
- Add potatoes after 5 min, seasoning with salt and pepper
- Once potatoes are hot, pour in the stock and simmer until potatoes are cooked
- Stir in the spinach to wilt
- Immediately load half into the blender and blend until smooth
- Tip into a shallow tray (for fast cooling) and repeat
- Rinse blender with a bit of water and add to soup
- Add ice and cool at room temperature, then in fridge or freezer to chill
- Serve with avocado, bacon crunchies and a blob of creme fraiche
People Who Like This Dish 1
- quaziefly ALL POINTS
- angierae Aldershot, GB
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments