Sunday, 21 October 2007

The Blueskin Bayleaf: Spinach

My vege garden is overflowing with lovely spinach at the moment and I
am always looking for interesting ideas to use it. You can use it in
all sorts of pies, quiches, pasta, risotto, salads and it is a good
source of calcium. My friend Hannah gave me this recipe and it is
absolutely superb – you must try it – everyone in our family loves
it! Use the freshest produce possible for best results.

Hannah's Spinach and Mushroom Soup

One colander full of fresh spinach leaves, washed
4 large field mushrooms
25g butter
2 onions, chopped
5 cloves of garlic
3 Tbs flour
1/2 cup of mixed fresh herbs (thyme, marjoram, sage, tarragon)
1 1/2 cups of stock (chicken, beef or vege)
1 cup milk
Salt and pepper

Saut_ the onions in the butter, add the flour and cook for a couple of
minutes. Add a splash of milk then the chopped garlic. Add the
mushrooms, stir then add the stock and simmer for a few minutes. Get
the herbs and put in a mortar & pestle with a little bit of boiling
water – this helps release the flavours (a Jamie Oliver trick) then
give them a good bash. Add the herbs with the milk to the soup pot,
season with salt and pepper. Put the spinach on top and put a lid on
the pot – leave for a few minutes until the spinach is nice and
wilted. Use a stick blender to wiz it up then serve hot with croutons
and feta cheese. Mmmm

by Rowan Holt

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voluntary/non-profit community publishers in Blueskin Bay (Seacliff,
Warrington, Evansdale, Waitati, Doctors Point), Dunedin, New Zealand.
All our material is "copyleft" and may be freely re-edited and
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