Spinach is a lovely vegetable which, with proper planning, can be grown year-round. It is winter hardy, but also grows well in a shady spot in the summer.
We grew spinach in our winter garden, but planted it too late, so it didn't start growing until early March. By the end of April, however, we had a huge harvest to enjoy.
If you have ever enjoyed a spinach harvest, I'm sure you already know the joys of throwing spinach into just about anything... sallad, omelets, stir fry, you name it... But if you're lucky enough to have a half kilo ready to pick all at once, I must insist you make soup.
Spinach soup is delicate and sophisticated, yet extremely easy to make.
Spinach soup
3 onions
2 cloves garlic
500g spinach
8 dl water + 2 vegetable boullion cubes
2 dl heavy cream
Salt, white pepper
4-5 tbsp sherry
Chop the onions and saute in olive oil. Add minced garlic. Add the chopped spinach and saute 5 minutes. Add water and boullion cubes and simmer 15 minutes.
Strain the vegetables from the broth. Purée the vegetables with a hand mixer, then return to the broth. Simmer 10 minutes.
Season with salt, white pepper and sherry. Add cream and heat through.
If you would like your soup to be a heartier meal, just top with shrimp, prosciutto, or sliced baked chicken; and serve with bread.
As we say in Sweden... Mums fillibaba!
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