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
  • While soup is cooling fry bacon in remaining T oil (if you think it needs it!)
  • Serve with avocado, bacon crunchies and a blob of creme fraiche

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