Serves 6

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Ingredients

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15g butter

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

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Method

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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.

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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.

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Blend the soup straight away, in a blender (a hand-held blender will do).

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When serving, drizzle the rosemary oil over the top.