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| Courtesy of ifood.tv |
Enjoy!
- 50g butter
- 1 small potato peeled and diced
- 1 garlic clove crushed
- 2 sticks of celery roughly chopped
- tsp. sugar
- large sprig fresh thyme
- 100 ml white wine
- 1 litre veg or chicken stock
- 500g frozen peas
- 20g pack fresh mint
- 100g fresh spinach
- freshly ground black pepper
- salt to taste if needed
Melt butter in large pan over med. heat, add potato, garlic, celery, sugar, thyme and pepper. Sweat gently in the butter for about 10 mins stirring regularly.
Add wine and cook until the liquid has reduced by a third. Then add the stock, bring to the boil and boil rapidly for about four minutes.
Strip the leaves from the mint, remove the thyme and then add the peas, mint leaves and spinach to the boiling mixture and remove from the heat straight away. Blitz until smooth and adjust seasoning.
This is the recipe as set, however if you are using 'garden mint' and coarser than the usual small-leaved spinach as sold in packs then cook these along with the peas for five minutes or so until the leaves are really tender. It doesn't change the quality of the soup and it's important that the leaves are cooked properly.
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| Courtesy of Britishstreetfood.co.uk |
The Hub and I ocassionally have to make do with what's in the fridge (because we are too lazy to go out to the shop), but here are some alternative substitutions that turned out a success!
- Instead of white potato, try power food sweet potato instead (my personal preference)
- Instead of celery and spinach, mix in another green veg like broccoli
- White wine vinegar is great if you forgot the white wine, but just reduce the portion size and use your senses
- Instead of butter, I would recommend olive oil margarine spread or something similar that's a bit easier on your corazon
