December 25, 2009

Christmas in the Kittchen: Cream of Spinach Soup

Christmas supper started out with homemade Cream of Spinach soup.

Originally, it was to be my responsibility to make the soup, but I got sidetracked setting the table and trying to look presentable for the impending arrival of guests. All the credit goes to mon papa, who made a wonderful meal on his own, and even managed to join us at the table for a few minutes.

Cream of Spinach Soup
(Serves 8)
  • 24 oz. spinach, carefully washed
  • 1 quart rich chicken stock
  • 1 pint cream
  • 1 large shallot, diced
  • 1/4 tsp. nutmeg
  • 1 tbsp fresh chopped parsley
  • Salt and pepper to taste
1. In a large stock pot, brown the shallot in olive oil or butter over medium-high heat.

2. Once the shallot begins to brown, add your stock and spinach, and reduce heat to medium. Stir occasionally.

3. Once the spinach is thoroughly wilted, purée the mixture using a food processor or blender.

4. Return mixture to stock pot, reduce the heat to low, and add cream, salt, and pepper. Keep the soup warm until you're ready to serve it.

5. Sprinkle parsley over the soup for garnish.

Making good soup from scratch is really easy. This soup, in particular, has a wonderful flavor and manages to avoid being too heavy. If you want to make it a little skinnier, add 2% milk instead of cream. If you want to make it a little fatter, think croutons. Thin-slice some baguette, brush it with olive oil, sprinkle it with salt and pepper, and bake it until it's crispy.

One last note: do be sure to wipe the sides of the bowl before photographing your soup, so you can avoid the spinach beard our soup features above. Just a thought.

More recipes and photos to come. Merry Christmas, everyone!

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