Thursday, March 8, 2012

Not All Green Soups are Pea Soups!

Potage a la Florentine

This is a great cream of spinach soup! Here's most of the ingredients. Can you tell what is missing?

Let's start and see what it is.

First, take the onion (it's there) and slice up a 1/2 cup of it.

Then cook that up in about 2 Tablespoons of butter in the stock pot. Hmm, the butter is there as well! This should be over medium to medium-high heat and take about 8 to 10 minutes. The onion should be tender but not browned!

Now while the onion is cooking, take that almost 2 pounds (30 or so ounces) of spinach that has been washed and roughly chop that up.

Here's a bowl full of chopped spinach!

That is a lot of spinach! It will cook down. 

Stir that spinach into the onion, 
cover, and cook over low heat for 5 minutes, stirring on occasion to prevent scorching of the spinach.

Now, pour in 5 cups of chicken broth and stir that up. (chicken broth was in the picture!)

Add a pinch or so of nutmeg. And this:

Is it hailing?

Nope - that is 1/2 cup of white rice. (That is what was not in the picture!)

Cover and let it simmer for 20 to 25 minutes until the rice is soft. Should look like:

While that is happening, take 2 egg yolks in a bowl and stir them up.

 To the eggs, blend in 1/2 cup of heavy cream.

Now, take that cooked spinach and put it in a blender. This will take 2 to 3 different blendings. It will not work by trying to cram all of that into the blender at one time!

Dribble some, perhaps a cup or so, into the egg/cream mixture while whipping it. Then pour everything into the stock pot. 

You can stop right here and cool everything down to be heated up within a day or two. If this is done, bring to a simmer before serving.

Right before serving, blend in about 4 Tablespoons of soft butter, or, 1/2 cup of heavy cream. (Enriching agents!)

I like to have some shaved Parmesan cheese or an 'island' of cheese in the bowl that the soup is poured over.

Sever with a Sauvignon Blanc from Llano or another Texas winery.


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