Monday, October 7, 2013

Recipe: Creamy Spinach, Rosemary & Blue Cheese Soup

Spinach is a well known superfood; it's one of the healthiest foods you can eat with benefits ranging from increased strength, instant bursts of energy, packed with antioxidants which help nourish skin and maintain a healthy weight. It's the perfect healthy soup for a quick Autumn supper after a long day or it can make for a delicious starter for that special dinner party. The soup gives an earthy, lively green colour which coupled with the blue cheese makes for an invigorating start to any dinner party.

Spinach Soup is a very light textured soup - if you're looking for a quick, healthy soup after a long day then replace the cream with milk and add in a generous tablespoon of plain flour after you sweat the onions to thicken the soup further. Other great serving suggestion ideas for a dinner party style soup is to top with a few slices of crispy sizzling pan fried Gubbeen chorizo!

(Serves 6)


- 50g Butter
- 1 Medium Onion (Diced)
- 2 Medium Potatoes (Diced)
- 1 Garlic Clove (Crushed)
- 350g Spinach (De-stalked)
- 500ml Homemade Chicken Stock (Pure Brazen as an alternative)
- 450ml Glenisk Organic Milk
- 150ml Glenisk Organic Cream
- Scraping of Whole Nutmeg
- 110g Cashel Blue Cheese (Rind Removed)
- Sea Salt and Freshly Ground Pepper
- 1 Tbsp Rosemary (Chopped)
- Glenisk Crème Fraîche & Cashel Blue Cheese to serve.


1. Sweat the onions by melting the butter in a medium saucepan and when it begins to bubble add in the onions, potatoes and garlic ensuring they are well coated well in butter. Season with a pinch of sea salt and freshly ground black pepper. Allow the onions and potatoes to sweat over a gentle heat until soft but not browned.

2. Add the boiling chicken stock then gently cook until the diced potatoes are fully cooked. Test to see if the potatoes are soft with the tip of a knife before adding the milk, cream, nutmeg and spinach. Bring to the boil uncovered for a further five minutes ensuring not to overcook as this will result in you losing the lively green colour.

3. Add in the chopped rosemary and crumbled blue cheese (alternatively just crumble the blue cheese in after blending leaving delicious crumbled bits of blue cheese in the soup).

4. Allow the soup to cool just slightly before blending the soup. Serve in warmed bowls topped with a spoonful of crème fraîche and decorate with diced blue cheese.

This recipe goes well with Traditional Irish Brown Soda

* * *
Photography: Joleen Cronin