Chilled Spinach Soup With Avacado And Bancon Crunc... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A fresh-tasting soup for summer. 4 as a starter, 2-3 as a main, depending on what your serve with it. From the Guardian's description, Allegra McEvedy's 'The weekly recipe': This uber-green and good-for-you quick-cook uses the flavours of one of our favourite salads but morphs it into soup form. Read more . Ingredients:
4 shallots, sliced |
3 t light olive oil |
2 cloves garlic, chopped or crushed |
320g potatoes, peeled and roughly diced to 2cm |
1 litre stock, veg or chicken |
150g bacon |
200g spinach, thoroughly washed |
ripe avocado |
creme fraiche (to dollop) |
salt and pepper to taste |
small handful fresh basil leaves |
bunch of fresh chives |
handful of peas |
Directions:
1. Fry the shallots in 2 T oil
2. Add potatoes after 5 min, seasoning with salt and pepper
3. Once potatoes are hot, pour in the stock and simmer until potatoes are cooked
4. Stir in the spinach to wilt
5. Immediately load half into the blender and blend until smooth
6. Tip into a shallow tray (for fast cooling) and repeat
7. Rinse blender with a bit of water and add to soup
8. Add ice and cool at room temperature, then in fridge or freezer to chill
9. Serve with avocado, bacon crunchies and a blob of creme fraiche
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