- 1 tablespoon rapeseed oil
- ½ small onion, chopped
- 2 baker potatoes, peeled and finely diced
- 1 sprig thyme, chopped
- 2 leeks, washed and diced
- ½ clove garlic, chopped
- 200g wild garlic leaves, washed
- 300ml water
- 50ml double cream
- 100g spinach
- Salt and ground black pepper, to season
For the croutons
- 2 slices bread
- 1 sprig rosemary
- Clarified butter
For the parsley oil
- 100g parsley, stem removed
- 3 tablespoons rapeseed oil
- Heat the oil in a saucepan over a medium heat. Add the onion, potatoes, thyme and leeks and fry for 3-4 minutes, until softened without colour. Add garlic and leaves.
- Add the water and bring to the boil. Reduce the heat and simmer for ten minutes.
- Add the cream and spinach and use a hand blender to liquidise the soup. Season, to taste, with salt and freshly ground black pepper.
- To make the croutons, slice the bread into large cubes, fry in clarified butter and rosemary on a gentle heat until golden and allow to drain on kitchen paper.
- To make the parsley oil, add all the ingredients to a blender, blitz and pass through a sieve.
- To assemble, place the soup in a warm bowl, drizzle with parsley oil and add croutons.
Recipe by Seamus Commons of Knockranny House Hotel
Don’t allow the soup to over-boil, or it will kill the flavour. Simmer is best.