Spinach and potato soup
<p>The potato and spinach in this creamy soup complement each other perfectly, thanks to some delicious seasoning.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2–4</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>2 tablespoons olive oil</li>
<li>1 large potato (about 300 g), diced</li>
<li>2 large shallots, diced</li>
<li>15 g fresh ginger, finely grated</li>
<li>1 teaspoon garam masala</li>
<li>1 litre Chicken Stock (see below)</li>
<li>250 g baby spinach, tough stems removed</li>
<li>50 ml single (light) or double (heavy) cream</li>
<li>Sea salt flakes and freshly ground black pepper</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Heat the oil and sauté the potato and shallots, covered, for 15 minutes.</li>
<li>Add the ginger and garam masala and cook for 1 minute.</li>
<li>Add the stock, bring to the boil then simmer until the potato is tender.</li>
<li>Take off the heat and stir in the spinach.</li>
<li>Purée until smooth, then add the cream and season.</li>
</ol>
<p><strong><span style="text-decoration: underline;">CHICKEN STOCK</span></strong></p>
<p><strong><span style="text-decoration: underline;">Makes</span>:</strong> about 1 litre (34 fl oz) (or less if concentrated)</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>2 whole chicken legs</li>
<li>2 carrots, cut into thirds</li>
<li>2 celery stalks, halved</li>
<li>1 onion, quartered</li>
<li>3 sprigs thyme</li>
<li>3 sprigs flat-leaf parsley</li>
<li>2 bay leaves</li>
<li>1 tablespoon black peppercorns</li>
<li>2–3 litres water</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Add the chicken, vegetables, herbs and pepper to a large saucepan and cover with the water.</li>
<li>Bring to the boil, then reduce the heat to a gentle simmer for 3 hours, skimming any impurities that rise to the surface as needed.</li>
<li>Strain through a fine mesh sieve and discard the solids.</li>
<li>Continue to simmer to desired level of concentrate.</li>
</ol>
<p><em><img width="170" height="177" src="https://oversixtydev.blob.core.windows.net/media/25440/soups-cover-image_170x177.jpg" alt="Soups Cover Image (1)" style="float: right;"/>This is an edited extract from </em>Soups<em> by Anna Helm-Baxter published by Hardie Grant Books RRP $19.99 and are available in stores nationally.</em></p>
<p><strong>Related links:</strong></p>
<p><a href="/lifestyle/food-wine/2016/07/sausage-tomato-and-potato-soup/"><em><strong><span style="text-decoration: underline;">Sausage tomato and potato soup</span></strong></em></a></p>
<p><a href="/lifestyle/food-wine/2016/07/broccoli-potato-and-spinach-soup/"><span style="text-decoration: underline;"><em><strong>Broccoli, potato and spinach soup</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/06/potato-and-crispy-bacon-soup/"><strong><em><span style="text-decoration: underline;">Potato and crispy bacon soup</span></em></strong></a></p>
