Spinach Soup to combat the cold weather. Not really combat, we need the cold and rainy weather desperately, but you know what I mean.

Spinach Soup is like a Vitamin Boost, just goodness, nothing more. The Vitamin Boosts I’ve had in the past, does not taste half as good as this soup though. I like spinach. Such  pity my family is not too convinced yet. I have found clever tricks to sneak it into their food or drinks. A quick egg-in-a-bun for a breakfast of champions or an easy Thai Pork and Spinach Curry for dinner. Even the pickiest eater in my family, ask for seconds to pack in his lunchbox. The soup is pretty straight forward as you will see in the recipe.

As for my genius Tempura Cheese, now there is candidate for the Nobel Prize in food. I have no clue what made me think of this, but it worked and it was delicious. The wonderful thing is that you can use one of two cheese in the Fairview Range. I suppose more, but I only tested these two. Fairview Brie Ripe & Ready and The Fairview Feta. The Brie gives you a runny center and the feta, a delicious salty nibble with the soup. Equally delicious.

Spinach Soup with Tempura Cheese

serves 4 as a starter

For the soup

Ingredients

1 large onion – finely chopped

2 cloves garlic – finely chopped

30 ml olive oil

1 x 500 g washed baby spinach

salt and white pepper to taste

500 ml milk

125 ml cream

a few gratings of nutmeg

Method

Saute the onions in the oil until soft. Add the garlic and cook until translucent. Add the spinach, place the lid on the pot and allow the spinach to cook for about 3-5 minutes. It must be completely wilted and soft. Add the milk and cream and cook for 5 – 10 minute. Puree with a blender and season with the salt, white pepper and nutmeg.

Tempura Cheese

Ingredients

100 g Fairview Ripe and Ready Brie or 100 g Fairview Feta
½ cup cornflour
1 egg
½ cup flour
¾ cup cold soda water

vegetable oil for frying

Method

Cut cheese into small cubes. Mix cornflour and flour in a small bowl. Add the egg and soda water and mix with fork. Be careful not to over mix. You want a lumpy consistency. Heat the oil in a pan or pot. Dip the cheese cubes in the batter and fry until light golden in color and crispy.

To Serve the soup – Pour the soup into pretty cups or bowls. Top with the tempura cheese, a little pesto oil (optional) and a pea shoot or two.

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