Spinach soup

Spinach soup

Ingredients/Components

• butter - 3 Tbsp
• flour - 3 Tbsp
• chicken stock - 6 c
• dry white wine - 1/2 c
• carrots, pared and diced - 2 item
• medium zucchini Italian squash, diced - 2 item
• fresh parsley, minced - 1/4 c
• broad-leaf spinach, well-rinsed and stemmed - 1 lb
• heavy cream - 1 c
• white pepper - 1 item
• finely chopped white onion for garnish - 1 item

How to make spinach soup:

In a large saucepan, melt butter over low heat. Add flour and blend well. Continue cooking 2 minutes. Whisk in stock and wine. Add carrots, zucchini and parsley. Cover and simmer until carrots are soft, about 20 minutes.

Meanwhile, lightly and quickly process spinach in a food processor, blender or finely chop by hand. Set spinach aside to be added later. Strain stock/vegetable soup mixture through a fine sieve. Return stock to the saucepan and puree vegetables, then re-add them to stock in saucepan. Add the reserved spinach. Stir in cream and heat until very hot but not boiling. Season to taste with white pepper. Garnish with finely chopped white onion.

Recipe categories: Vegetables, Soups & stews, Bisques/cream soups.