From the kitchen of One Perfect Bite...I really like this soup. It's differently delicious and easy to make, but despite that, I've never made it for company. It is a singularly unattractive dish and there are some pigs that no amount of lipstick can help. This is one of them, and it really is a shame that something that tastes so good can look so bad. That said, it is what it is, but the fact that I decided to feature it anyway is a measure of the regard I have for this soup. The recipe is one that speaks for itself. There are no tricks or special equipment required to get it to the table. It takes about 30 minutes to make and that bit of sherry and heavy cream set it apart from most spinach soups you've ever tasted. So, I hope you'll close your eyes, grab a great pot and start throwing the required ingredients into it. You won't be sorry. Here's what you need for the pot. Enjoy!
Creamy Spinach Soup...from the kitchen of One Perfect Bite
2 (10-ounce) boxes frozen chopped spinach, defrosted and squeezed dry
1 small onion, peeled and quartered
1 large carrot, peeled and cut into 1-inch lengths
5 medium ribs celery, cut into 1-inch lengths
3 medium garlic cloves
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups chicken broth
1/4 cup dry sherry
3/4 cup heavy cream (half-and-half or whole milk can be substituted)
1/8 teaspoon fresh-grated nutmeg
Salt and white pepper, to taste
1) Process onions, carrots, celery and garlic in small batches in a food processor fitted with a metal blade until very finely chopped.
2) Melt butter in a large nonreactive saucepan set over medium heat. Add chopped vegetables and saute about 3 minutes, or until vegetables begin to soften. Stir in flour and cook, stirring about 2 minutes. Slowly add chicken broth, stirring well. Bring to a boil, stirring frequently. Add spinach and simmer, uncovered, 20 minutes, stirring occasionally. Stir in sherry and simmer 5 minutes. Stir in cream and nutmeg. Taste for seasoning, adding salt and white pepper as desired. Do not let soup boil once cream and nutmeg have been added. Serve hot in warmed soup bowls. Yield: About 7 servings.
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