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Spinach soup with garlic and sesame straws

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
by Paul Rankin

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the soup, heat the butter in a saucepan, add the onion and garlic and fry gently for five minutes.

  3. Add the spinach and stock and simmer for 4-5 minutes.

  4. Season, to taste, with salt and freshly ground black pepper, then use a hand blender to blend the soup until smooth.

  5. For the garlic and sesame straws, roll out the piece of pastry on a lightly floured surface to make a 20cm x 15cm/8in x 6in rectangle.

  6. Mix the beaten egg and garlic together in a small bowl, then brush the pastry with the egg mixture.

  7. Sprinkle the pastry with the sesame seeds, then cut into ten long slices.

  8. Place the straws onto a greased baking sheet and bake in the oven for 5-8 minutes, or until golden-brown.

  9. To serve, pour the soup into warmed soup bowls and serve the straws alongside.

Ingredients

For the soup

  • 1 tbsp butter
  • ½ onion, chopped
  • 3 garlic cloves, chopped
  • 200g/7oz spinach
  • 200ml/7fl oz chicken stock (vegetarians can substitute vegetable stock)
  • salt and freshly ground black pepper

For the garlic and sesame straws

  • flour, for dusting
  • ¼ x 425g/15oz packet ready-rolled puff pastry
  • 1 free-range egg, beaten
  • 1 garlic cloves, finely chopped
  • 2 tbsp sesame seeds
  • butter, for greasing

Shopping List

Spinach soup with garlic and sesame straws

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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