4Pure by Andrea: A blog about delicious food, simple and easy. With menu's for entertaining en parties

Arugula spinach soup

Post by: andrea     No Comments     , , ,      On  mrt 26, 2014

Oops, I was busy taking pictures when glass became flying around. Accident or oversight on my part. But nobody was hurts so the damage is not too bad, although again a dish less. That makes a good excuse to go shopping again real soon for new props (my cabinets aren’t already bulging out enough

).

Because of the spring, the birds are singing and the sun is already warm, today a real spring soup. The recipe comes from the cookbook Eat with family and friends of Sarah Raven and that really is one of my favorite cookbooks. Seasonal food and not too difficult recipes. These rocket spinach soup is really a season topper . Both veggies got plentiful harvest in the spring. And the creamy spinach, along with the pepper of the rocket makes that this really become a delicious recipe.

Did you notice the free Easter recipe e-book. If you want to read or download it, you can use the link on the right site of this page.

A day on the homestead

So when I walked into the picking garden this morning I went to pick some spinach for this recipe. No, that’s a joke. Below the picture of the spinach, not nearly ready for harvesting. But when I come back and look in a week or two and then the young leaves will probably grow enough to serve for a delicious juicy salad . And when you wait another week than you even got enough to simmer the spinach. Spinach is sown through my garden. If you think that is way to much and that’s right. Besides the food, I also use spinach as a plant to bind the nutrients from the soil. In about a week or 5 or 6 I hoe the spinach that I have not used under the ground and  the nutrients for future vegetation will free themselves. The circle is round again!

4Pure: spinach end March

Recipe: Spinach and rocket soup

Ingredients (2 people)

  • 20 grams of butter;
  • 1 tablespoon olive oil;
  • 1 shallot, finely chopped;
  • 1 clove garlic, minced;
  • 200 grams of potatoes, floury;
  • 500 ml vegetable stock;
  • 500 grams of spinach;
  • 150 grams arugula;
  • 125 ml creme fraiche;
  • Nutmeg, salt and pepper at taste.

Materials:

  • Blender or hand blender.

Preparation:

Cut the potatoes into cubes of 1 x 1 cm. Fruit onion  in a pan in which you melted the butter and added the olive oil. Turn the heat to low and braise for about 3 minutes. Add the garlic and stir fry for another 1 minute. Add the broth and potatoes and bring to a boil. Let simmer for 20 minutes, then add the spinach and rocket. Simmer for 1 minute and remove the pan from the heat. Puree the soup in a blender or in a hand blender. Mix the creme fraiche through and season at taste with nutmeg, salt and pepper. Heat the soup, but making sure it does not come to a boil.

4Pure: arugula spinach soup

 

 

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