● RECIPES | EVERYDAY COOKING
SPINACH SOUP WITH SLOWDRIED BABY PLUM TOMATOES Serves: 6 Prepare: 10 minutes Cook: 1 hour, 25 minutes For the soup: 2 tbsps olive or rapeseed oil 1 large onion, peeled and chopped 1 large potato, peeled and diced 1 litre Vegetable Top & Tail Broth, (see p.130) or quality vegetable stock 2 sprigs fresh thyme, leaves stripped 1 sprig fresh rosemary 200g frozen peas 1kg spinach leaves, chopped with any tough stalks removed Good pinch of freshly grated nutmeg Squeeze of lemon juice 4–5 tbsps reduced-fat crème fraîche (optional) Rosemary-infused oil, to drizzle (optional) Salt and freshly ground black pepper
1. Preheat the oven to 150°C/130°C/Gas 2. To make the tomato garnish, mix together the oil, balsamic vinegar and herbs. Pour onto a baking sheet and add the tomatoes, turning them in the oil. Lay the tomatoes on the sheet, cut-side down, and season lightly with sea salt. 2. Cook in the preheated oven for at least 1 hour, checking them occasionally to ensure they don’t brown or burn. When cooked, they should be quite soft and starting to shrivel and wrinkle, with a concentrated sweet flavour. Remove from the oven and set aside to cool. 3. Meanwhile, make the soup. Heat the oil in a large pan and cook the onion and potato over a low heat until tender. Add the broth and bring to the boil, then turn down the heat to a simmer, add the herbs and cook gently for 15–20 minutes. Stir in the peas and spinach and cook for 2–3 minutes until just tender but still a vibrant green. 4. Remove the sprig of rosemary, transfer the soup to a blender or food processor and blitz, in batches, until smooth – or use a stick blender off the heat. Return to the pan and season with nutmeg, lemon juice, salt and pepper. For a creamier consistency, stir in the crème fraîche. Ladle the soup into bowls and serve garnished with the slow-dried tomatoes and a drizzle of rosemary-infused oil.
For the slow-dried baby plum tomatoes: 2 tbsps fruity green olive oil Few drops of balsamic vinegar 1 sprig fresh rosemary 4 sprigs fresh thyme 12 baby plum tomatoes, halved Sea salt FRENCH ONION SOUP Serves: 6 Prepare: 10 minutes Cook: 1 hour, 25 minutes 2–3 tbsp olive or rapeseed oil 1 knob butter 4 large onions, peeled and thinly sliced 2 tbsp plain flour 1.5 litres Classic Beef Bone Broth(see p.130), or quality beef stock 125ml dry white wine 1 bay leaf 1 small baguette 2 tsps Dijon mustard 125g Gruyère cheese, grated Salt and freshly ground black pepper
1. Heat the oil and butter in a deep heavy-based pan over a low heat. Add the onions and cook very gently for 30–40 minutes, stirring occasionally to prevent
them sticking, until they are meltingly tender and sweet and have started to caramelize and turn golden brown. 2. Stir in the flour and cook gently for 2–3 minutes, then add a little of the boiling broth, stirring until smooth and well combined. 3. Stir in the remaining broth together with the wine and bay leaf, then partially cover the pan and simmer very gently for at least 40 minutes. Season to taste with salt and pepper. 4. Preheat the grill to high. Slice the baguette into diagonal rounds and lightly toast under the grill. Thinly spread each slice with mustard. Divide the soup between 6 heatproof bowls and float the toasted baguette slices, mustard-side up, on top. Sprinkle with the grated cheese and place under the hot grill for just long enough to melt the cheese. Serve immediately.
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