Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Spinach and Rosemary Soup

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Spinach and Rosemary Soup

Article excerpt

Author Darina Allen runs the Ballymaloe Cooking School in County Cork, Ireland. She says by adding the spinach at the last minute, it helps keep its bright color and fresh flavor. Unsweetened whipped cream makes a stylish soup topper. You could add a spoonful of yogurt or sour cream, too, or sip it unadorned.

4 tablespoons butter

1 medium onion, chopped

1 small russet baking potato, peeled and cut into ½-inch pieces (1 cup)

Sea salt and freshly ground pepper

2½ cups chicken or vegetable broth or water

1¾ cups whole milk

Scant ½ cup heavy cream

8 to 12 ounces spinach

1 tablespoon chopped fresh rosemary

2 tablespoons unsweetened whipped cream and rosemary sprigs, to garnish (optional)

Melt butter in large, heavy saucepan or Dutch oven over medium heat. Add onion and potato and turn until well coated. …

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