Spinach and rosemary soup

Method

1 Heat the butter in a heavy saucepan. When it foams, add chopped onions and peeled, chopped potatoes and turn them until well coated. Sprinkle with salt and pepper. Cover and sweat over a gentle heat for 10 minutes.

2 In a separate pan, bring homemade chicken or vegetable stock to the boil and, in another pan, boil the creamy milk. Add both to the vegetables and simmer until they are fully cooked. Add chopped spinach (stalks removed) and boil with the lid off, 3 to 5 minutes until the spinach is tender. Do not overcook. Add the chopped fresh rosemary. Liquidise and taste. Serve with a blob of cream and rosemary and a sprinkling of rosemary flowers over the top.