Chilled Spinach Soup With Avocado And Bacon Crunch... |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Fresh-tasting soup for summer. Originally from The Guardian, G2 Weekly recipe. Their description: 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 . Photo from The Guardian. 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, cut into pieces (or use lardons) |
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. While soup is cooling fry bacon in remaining T oil (if you think it needs it!)
10. Serve with avocado, bacon crunchies and a blob of creme fraiche
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