Author Notes: This recipe comes from fabulous Australian food blog, the food dept. Inspired by trips to local food markets, Food Editor, Sally Courtney came up with this recipe and more for a blog post called “A shared table”. For more delicious winter vegetable recipes take a look at http://thefooddept.blogspot.com.au/2013/08/a-shared-table-food-dept-take.html —the food dept.
Serves: 6-8
Ingredients
Spinach soup
-
1
tablespoon olive oil
-
150
grams thinly sliced prosciutto, roughly torn
-
40
grams butter
-
1
brown onion, finely diced
-
4
pieces cloves garlic, crushed
-
750
grams English spinach, trim off roots and rinse
-
1
liter chicken stock
-
1
cup pouring cream
Toasted sourdough crumb
-
1
clove of garlic
-
1
tablespoon olive oil
-
4
slices wholegrain sour dough
-
salt flakes, to taste
Directions
- Heat the olive oil in a large saucepan and fry the pieces of prosciutto until brown and crispy, drain on paper towel and set aside for serving.
- Add the butter to the pan and sweat down the leeks, onion and garlic over a low heat for 10 minutes or until very soft.
- Add the spinach and stock and bring to the boil. Cook for 5 minutes until the spinach has wilted down and is cooked.
- Using a stick blender, blend the spinach into a puree and add the cream.
- Season to taste and bring back to a simmer before serving topped with the crispy prosciutto and Toasted sourdough crumbs.
- For toasted sour crumb. Preheat the oven to 200C. Place the peeled garlic clove in the bowl of a processor and blitz until finely chopped.
- Add the remaining ingredients and blitz until the bread is a rough crumb.
- Spread onto a baking tray and bake for 5-7 minutes or until golden and crisp. Use as required.