Super Spinach & Dill Soup

Von Jamie Oliver · 40 Min.

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Zubereitung

1. Preheat the oven to 200°C (400°F, gas mark 6).
2. Wash, trim and finely slice the leek. Place it in a large casserole over low heat with half the butter and 1 tablespoon of olive oil. Cover and cook gently for 10 minutes, until soft without colour.
3. Peel and finely grate the garlic into the pan. Peel, roughly chop and add the potatoes. Pour in the stock and simmer for 15 minutes, until the potatoes are soft.
4. Meanwhile, line a baking tray with greaseproof paper. Brush the filo sheets with oil, scrunch them up and place on the tray. Crumble over the feta and drizzle with a little more oil. Bake for 10 to 12 minutes, until golden and crisp.
5. Once the potatoes are soft, add the spinach and let it wilt. Add half the dill and take the pan off the heat.
6. Blend with a stick blender until smooth. Season with sea salt, cracked black pepper and the juice of half a lemon.
7. Ladle the soup into bowls, top with the crispy feta filo, drizzle with oil and scatter over the remaining dill.

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