Tuesday, May 06, 2008

Cream of Spinach Soup

1 Tbs Safflower Oil
1 lg white onion, peeled and diced
2 med potatoes, peeled and diced
2 qts chicken stock (veggie would be good, too)
10 oz fresh spinach
1/2 C heavy cream

In a 6 qt stock pot, saute the onions and potatoes until the potatoes soften some. Do not brown. Add 1 1/2 quarts stock; stir well. and then bring to a boil. Reduce heat and simmer for 15 minutes. Add spinach and stir until wilted - only about 1 minute. Remove from heat immediately. Cool slightly. Puree in batches in food processor. Season with salt and pepper, but I did not find this necessary as I used bouillion cubes to make my stock :)

Just before serving add 1/2 cup heavy cream and reheat, but do not boil.

Click here to see the full table setting.

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