Katerina's Kouzina - Authentic Greek Recipes and more

2 potatoes
1 small sweet potato
3 cups of spinach
1 onion
1 garlic clove
About 1 litre of water (My tip is to add enough water to cover your vegetables and only add water if needed. You want your soup to have a thick creamy consistency; not too runny)

Tips for herbs: As spinach can by quite overpowering, most herbs are a good choice, like rosemary, thyme, bay leaf, nutmeg and I like fresh crushed pepper

Optional: 1 litre stock of any kind. Same as with the water, add slowly, first cover your vegetables then add more if needed. If you add stock cubes add just one. I like to use vegetables but any kind will do; taste it and add another half if needed.

Optional: To decorate your soup and give it an extra little flavour you can add a little cream when you are serving it or crumble a little feta on top. If you don't want to add feta to your soup you can always add it to your garlic bruschetta.

2 garlic bulbs
Olive oil
Salt and pepper to taste
Any bread, even old stale bread will do!

1. Preparation spinach soup
2. Peel and wash the potatoes and onions and cut them into big pieces. Wash the spinach.
3. In a deep casserole dish, heat the olive oil and sauté the onion, garlic and spinach until the onions are golden brown and the spinach has shrunk. Then add the potatoes for 4 minutes.
4. Add the water and any herbs you like. Do not forget salt and pepper. If you want you can add the stock / stock cubes or salt and pepper. Cover the pan and let it boil for 30 minutes.
5. With a hand blender puree the soup in the pan.
6. Bring the spinach soup once more to the boil and taste again to make sure you have used enough salt and pepper.
7. Serve the spinach soup in deep plates if you like. You can add a little bit of cream or crumble some feta on top.
8. Preparation caramelised garlic bruschettas
9. Turn your oven to 200C. While your oven is heating up take 2 garlic bulbs and cut them in half. Add olive oil on top and wrap them in tin foil. Put them in your hot oven and leave them for an hour.
10. Cut your bread in thin slices, sprinkle or brush the slices with olive oil and add some salt and pepper.
11. In the 5 remaining minutes before you take your garlic out, add the slices of bread in the oven. Try and place them as high as possible in your oven; 2 minutes on one side and 2 minutes on the other (please check after a minute to see progress; every oven is different and your bruschettas might need less or more time in the oven).
12. When you take the garlic halves out of the oven be careful to let them cool down for a couple of minutes. Once cooled down you should be able to just press the caramelised garlic, which will have the consistency of a soft purée. Add some olive oil, salt and pepper to the garlic purée and spread it over your bruschettas.

Servings : 4 people
Ready in : 75 Minutes
Recipe Type : Christmas