Spinach soup with wild garlic toasts


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Spinach soup

Wild garlic cheese toasts

For the Spinach soup, melt the butter in a heavy-based pan. Add the shallots and potatoes. Sweat with no colour until the vegetables start to soften. In another pan, bring the vegetable stock to the boil and remove from the heat
  • 50g of butter
  • 250g of shallots, finely sliced
  • 200g of potatoes, finely sliced
  • 1.75l vegetable stock
Add the picked, pre-washed spinach and wild garlic leaves. Sweat for a further minute only and remove from the heat
Add the boiling stock and blend until smooth immediately to retain the fresh, green colour
Pass through a fine sieve into a bowl over ice. This is done to cool the soup quickly to stop browning. Season to taste with salt and pepper
For the wild garlic cheese toasts, divide the egg yolk in half, discarding one half. Mix all the ingredients together except the bread rolls and olive oil, seasoning with the salt and pepper to taste
Slice the top and bottom off the rolls and then cut in half
  • 8 brown bread rolls
Spread 2-3mm of the cheese mixture on one side of one half of the roll, evenly. Place the other half on top, making sandwich. Repeat with the rest of the rolls. Place in the fridge for 10-15 minutes to set
Heat a generous amount of olive oil in a frying pan and fry the rolls on both sides until golden brown
  • olive oil
Serve the spinach soup with the wild garlic cheese toasts on the side
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