Spinach Soup with Rosemary Oil
1 onion, peeled and finely chopped
150g potatoes, peeled and cut into small chunks
Salt and pepper
1 pints chicken or vegetable stock
1 pint milk
275g spinach (large stalks removed before weighing), chopped
1 sprig of rosemary, broken in half
50ml olive oil
Put the rosemary in a small saucepan with the olive oil and heat gently on a low heat until tepid. Remove the pan from the heat and let the rosemary infuse for 10 minutes. Strain the oil through a sieve into a jug.
Melt the butter in a large saucepan. Add the onions and potatoes, season with salt and pepper, cover with a lid and cook on a very low heat for 10 minutes, stirring every now and again.
Add the stock and milk and bring to the boil. Tip in the spinach and cook, uncovered, over a high heat for 1-2 minutes or until the spinach is just cooked.
Blend the soup straight away, in a blender (a hand-held blender will do).
When serving, drizzle the rosemary oil over the top.