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.
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Ingredients
- Spinach soup
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1 tablespoon
olive oil
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150 grams
thinly sliced prosciutto, roughly torn
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40 grams
butter
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1
brown onion, finely diced
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4 pieces
cloves garlic, crushed
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750 grams
English spinach, trim off roots and rinse
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1 liter
chicken stock
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1 cup
pouring cream
- Toasted sourdough crumb
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1
clove of garlic
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1 tablespoon
olive oil
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4
slices wholegrain sour dough
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salt flakes, to taste
Directions
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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.
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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.
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Add the spinach and stock and bring to the boil. Cook for 5 minutes until the spinach has wilted down and is cooked.
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Using a stick blender, blend the spinach into a puree and add the cream.
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Season to taste and bring back to a simmer before serving topped with the crispy prosciutto and Toasted sourdough crumbs.
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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.
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Add the remaining ingredients and blitz until the bread is a rough crumb.
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Spread onto a baking tray and bake for 5-7 minutes or until golden and crisp. Use as required.
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