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Cream of Spinach Soup
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time: 60 minutes
Source:
| 4 | |
| 1 bunch | fresh spinach |
| 1 | baking potato |
| 1/4 cup | medium onion, minced |
| 1/4 cup | celery, (chopped, including leaves) |
| 1 tablespoon | butter |
| 2 tablespoons | flour |
| 3 cups | chicken broth |
| 1/2 cup | cream |
| 1/4 cup | medium sherry |
| 1/4 teaspoon | nutmeg |
| To taste | salt, white pepper |
It is best to double the recipe.
Directions:
Wash spinach carefully, and discard any thick stalks. Add diced potatoes to chicken stock and cook until potatoes are tender, stirring well.Melt butter over medium heat. Saute onion and celery until onion is translucent (about 3 minutes.) Stir in flour, add salt and pepper, and cook for 2 minutes.
Add spinach and simmer for 15 minutes. Combine sauted vegetables and chicken broth and stir frequently for 5 -10 minutes. Remove from heat and allow to cool for 15 minutes. Using a food processor with steel blades, or a blender, puree the mixture in batches until it is smooth with dark green flecks. Return to a medium heat, taste and correct seasoning. Stir in cream, sherry, and nutmeg. Do not allow to boil. Serve immediately.
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