Most of my cooking inspiration comes from a craving. This weeks involved tomato passata and spinach - again!
I whipped it up for lunch at work on Thursday, and both Barb and I thought it was a winner and I pretty much couldn't get enough of it over the following days.
At my Cornersmith workshop on Saturday I taught it to the 12 lucky ladies that were there, and it went down a treat and is another basic recipe that you really can't stuff up even if you're a terrible cook. Well that is if you have a stash of Love and Bones Broth's in your freezer.
Clearly I make my own Broth and when I do I tend to buy a chicken along with bits and pieces. I always remove the breast from the bird before I pop it in the pot and keep them for other dinners, its much more economical than buying them separately especially when you buy really good quality birds that aren't exactly cheap. Those breasts accumulate fast in our freezer, and a great way of using them up is to make a chicken meatball to poach in your broths and soups. To go with our Italian inspired soup, I made a really plain meatball so it didn't overpower the already flavoursome broth based soup which in it's self is very richly flavoured.
We used rocket as well as spinach at the Cornersmith workshop and it was delicious, so I've added it here but just double the amount if your only using one.
1 bottle of italian passata
the white end of 1 leek - save tops for making broth - finely sliced
4 garlic cloves - roughly chopped
a little salt
and a pinch of chilli
1 bunch of spinach - roughly chopped
1 bunch of rocket - roughly chopped
1 tub of cream roughly half a cup
1 chicken breast from a humanely treated pastured bird
1/2 cup of grated parmesan cheese
small handful of basil leaves
salt & pepper - a decent pinch of both
2 garlic cloves
a handful of baby tomatoes or one larger one chopped finely
the tiny basil leaves from the bunch
a glut of olive oil
In a little bowl waiting the finished soup
sauté the leek and garlic in the butter till just getting a little colour and smelling amazing
add the bottle of passata
seasoning; salt, pepper and chilli - all just a pinch and adjust once its finished
next in goes the broth
bring to a simmer, then add the spinach and rocket - one or both, up to you
let it simmer for a few minutes
then blend with a stick blender till fine with no bits
add cream at this point - whole cream or coconut cream
then on a simmer add your teeny tiny meatballs to poach - just for 3-5mins should do it
throw all ingredients into a food processor and blitz until smooth
roll tiny balls in your hands - keeping a small bowl of warm water close by to dip your hands in to keep them from getting sticky while rolling the balls
place them on a plate and once your soup is blended and ready to go pop them in to it and simmer for 3 -5 mins
Ladle soup into bowls along with the meatballs
garnish with the tomato & basil in olive oil