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Serves 4 - 6
1 tablespoon olive oil 1shallot, peeled and thinly sliced
½ small onion, peeled and thinly sliced
1 clove garlic, roasted 10 oz. baby spinach dash of nutmeg
salt and white pepper to taste
1/3 heavy cream (optional)
1cup of chicken stock
3 oz. salted butter
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Spring Spinach Soup
Recipe
by Chef Bruce Sherman
- Heat a medium size Teflon (non-stick) pan over the
fire and place the olive oil in it
- Add in the sliced shallots, onion, and roasted garlic and stir for
2-3 minutes until softened but not colored.
- Next, add in the washed baby spinach -stemmed, if necessary. Add in
some salt, pepper and a pinch of nutmeg and then stir for 1-2 minutes
until softened.
- Add in the cream and reduce by half until thickened
- Add the chicken or vegetable stock and heat until the liquid boils
- Transfer the mixture to a blender, add in the butter and puree until
very smooth. Transfer to a pot to heat through until ready to serve.
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