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
Spring Spinach Soup
byChef 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
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.