A hearty and tasty soup with a slight hint of peppery rocket.
Melt the butter in a large deep saucepan, then add the onion, celery and carrot and cook gently in the butter for 10 minutes, until slightly softened and thoroughly coated in the butter. Sprinkle in the flour, and stir to coat all the vegetables in the flour, then cook for another minute before adding the chicken broth. Bring to the boil, stirring as you go, then turn down to a simmer and leave to cook for 30 minutes.
After 30 minutes of simmering, add the spinach and rocket, then as soon as the leaves have wilted, whizz batches of the soup in the blender until smooth and bright green. Then transfer back to the pan and season to taste with the salt, pepper and nutmeg.
Serve!
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This recipe was perfect for a fall dinner – it warmed me up, but wasn’t too heavy. I only used 1 liter of chicken broth (just because I didn’t have any more) and I feel like I used a lot of salt. I served it with a grilled cheese with a sliced tomato and mozzarella. I put the sandwich in a panini press and rub it with garlic afterward. Delicious!
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Serves: 4 Level: Easy
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