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Spring Spinach Soup
recipe filesoups & saladsspring spinach soup
Spring Spinach Soup
Serves 4 - 6

1 tablespoon olive oil 1shallot, peeled and thinly sliced
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

Spring Spinach Soup

Recipe by Chef Bruce Sherman

  1. Heat a medium size Teflon (non-stick) pan over the fire and place the olive oil in it
  2. Add in the sliced shallots, onion, and roasted garlic and stir for 2-3 minutes until softened but not colored.
  3. 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.
  4. Add in the cream and reduce by half until thickened
  5. Add the chicken or vegetable stock and heat until the liquid boils
  6. 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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