Now that the southern winter has truly kicked in, it’s time for some lovely warming soup. I’ve also discovered a batch of carrots lurking away in the back of the veggie bed in a variety of weird shapes and sizes, so what better than to combine the two?
Serves 2 as a hearty lunch or 4 as a starter.
- 500g carrots, peeled or scrubbed
- 100g baby spinach leaves or chopped spinach
- 250ml beef or chicken stock (I used beef, you could use veg if you wanted this to be meat free)
- 200ml milk
- 50ml cream
- 2 cloves garlic, peeled, sliced
- pecorino to serve (optional)
Roughly chop the carrots and place in a pan with the garlic. Add enough water to just cover and bring to a simmer. Season with salt and pepper. Cook until the water evaporates and the carrots are tender.
Add the stock and puree with a stick blender (or shove through a processor). Return to the pan and bring to a simmer.In a new pan, heat the milk and wilt the spinach to your liking; a couple of minutes at most.
Add the 2 pan contents together, simmer for a couple more minutes and stir in the cream just before serving.Grate on some nutmeg and a little pecorino – enjoy with some hot buttered bread of your choice – perhaps the rye bread in this post!Note 1 : this is a fairly thick soup; thin down with extra stock during the puree stage if that’s not your thing.
Note 2 : if you wanted to jazz this up a bit you could scoop the spinach out of its milk bath just after the wilting stage with a slotted spoon & puree it in a little of the milk, and set aside. Add the rest of the milk to the stock and carrot mix as above, then swirl in the spinach prettily as you’re serving. Personally I like a bite of chew in my soups rather than a fully blended style.