Winter is soup season, as most people look forward to a warming bowl during the evening.
While many people are familiar with the classic soup dishes, such as tomato soup and minestrone soup, there is so much more that people can create.
Jamie Oliver, for example, has shared his spinach and dill soup that has a crispy filo and feta topping.
“I love the unexpected texture of the crispy topping,” the experimental chef beamed, adding that it is “easy to make” his soup recipe.
Jamie Oliver’s spinach and feta soup recipe
Serves: four people
Ingredients
One large leek (250g)
25g unsalted butter
Olive oil
Two cloves of garlic
Two large potatoes
1.5 litres vegetable stock
Four sheets of filo pastry
50g feta cheese
250g fresh spinach
One bunch of fresh dill (20g)
Half a lemon
Method
Preheat the oven to 200C (400F/gas six). Slice the leek and place in a casserole pan on low heat with a tablespoon of olive oil and 12.5g of butter.
With the lid on, cook for 10 minutes. Then add the (peeled and finely grated) garlic. Then add in peeled and chopped potatoes. Pour in the stock and simmer for 15 minutes.
Meanwhile, line a baking tray with a sheet of greaseproof paper. Brush the filo sheets with oil, scrunch them up and place them on the tray. Crumble over the feta and drizzle over some oil. Bake in the oven for 10 minutes.
Once the potatoes are soft, add the spinach, half of the dill and remove the pan from the heat. Blitz with a stick blender then season with salt, black pepper, and the juice of half a lemon.
Serve the spinach soup in bowls, topped with the crispy feta, filo, oil, and the remaining dill.
