Handsome Is As Handsome Does - My Recipe Rotation - Apple Tart

From the kitchen of One Perfect Bite...Sometimes there is more to handsome than a pretty face. As of late, there have been a slew of recipes that produce dishes that look beautiful, but fail miserably when subjected to taste tests. My intent is not to take anyone down, so, rather than focus on the negative, I've decided to shout from the roof tops when I come across a recipe that actually delivers the promises it makes. This recipe, developed by Patricia Wells, is in my permanent rotation and I make it whenever I can. It is making an encore performance on One Perfect Bite because it is so very, very good. As we prepare for our trip to the mountain kingdoms of Asia, I wanted to put together a collection of recipes that I think are outstanding. Some produce gorgeous dishes, others do not, but any recipe that appears in my permanent rotation is delicious and, if you are even slightly adventurous, I know you and you family love them. I wanted to start the month with this magnificent Golden Cream and Apple Tart. Here is what I had to say about the recipe when it first appeared on my blog.

Smothered Chicken Thighs in a Tarragon and Mushroom Cream Sauce

From the kitchen of One Perfect Bite...My herb garden this year was a half whiskey barrel that sits on our deck. It began the summer with neatly planted starts of rosemary, marjoram, spearmint and tarragon. Unfortunately, while the spearmint clearly triumphed, the tarragon managed to defend its territory and has recently demanded to be used before the first frost takes it down. That, coupled with an abundance of mushrooms that were the result of an overzealous shopping expedition, led to tonight's feature. You'll find the chicken to be rich and delicious and quite easy to do. If you find the light cream to be too caloric, use whole milk instead. Bone-in chicken thighs are inexpensive in this area of the country, so this company worthy dish can be made for less than a king's ransom. I do hope you'll give this recipe a try. It is hard to beat fast, easy and delicious. Here is how the chicken is made.

Bob's in the Kitchen - Braised Pork with Cream and Cabbage

From the kitchen of One Perfect Bite...This is one of our favorite dishes. It is a French peasant braise that is surprisingly easy to make and it makes a great dinner for a wet and windy evening. From start to finish, it takes about an hour to get this casserole to the table, and while it would be terrific served with mashed potatoes on the side, I used noodles because they were easier to make. Those of you who are still fighting the winter blahs will appreciate the hearty goodness of this meal. Directions for making it can be found here.

Gingerbread Scones for Christmas Morning

From the kitchen of One Perfect Bite...These scones would make a nice addition to any holiday table and I think you'll find they'll have a special appeal to those who prefer a pastry that is only moderately sweet. Molasses and ginger in two forms, ground and crystallized, are combined to make a spicy breakfast bread that is quite simple to prepare. Better still, if you are pressed for time, the scones can be made well ahead of time, frozen for up to a month, and then reheated when you are ready to serve them. Frozen scones should be wrapped in foil and warmed in a 300 degree F oven for about 20 minutes before you need them on the table. I like to serve this seasonal treat with a slightly sweetened whipped cream cheese or a spreadable European butter. I do hope you'll give this simple recipe a try. Here is how the scones are made.

Table for Two - Nigella's Lemon Risotto

From the kitchen of One Perfect Bite...I suspect there is an, as yet, unidentified recessive gene that explains why some of us like rice. While I am selective in its preparation, I happen to love the stuff, and given my druthers, I'd have a bowl of fried rice for breakfast and  pearl (rice) balls for lunch whenever I could. As a matter of fact, I've featured over 300 recipes on the blog that use rice as a major ingredient. Never satisfied, I'm adding another recipe to that category tonight. I, quite by chance, stumbled on Nigella Lawson's recipe for Lemon Risotto. It caught my eye because it was scaled to feed two people as a main course and I'm always on the lookout for recipes that can be added to my Table for Two collection. I think you'll enjoy this dish. It is creamier than most risottos and  it's packed with subtle flavor. If you eat it as soon as the cream and cheese enrichments are added, you'll have an exceptional meal, but do be forewarned,  if you allow the rice to sit and cool, it loses its fresh flavors and becomes goopy. I do hope you'll give this recipe a try. It is not difficult to prepare  and it makes a marvelous light meal for two. Here is how the risotto is made.

Colcannon for All Hollow's Eve - Away A While Recipe Favorites

Colcannon for All Hollow's Eve

From the kitchen of One Perfect Bite...Back in the day, this was a perennial favorite on my Halloween table. Colcannon, a traditional Irish dish associated with Halloween, is made with potatoes and savoy cabbage and served with a well of butter in its center. It's simple and delicious and comes with folklore that's sure to please the curious or superstitious. The tale, as told to me, concerns the fate of unmarried women who would put the first and last spoonfuls of Halloween colcannon into a stocking and hang it on their doors. Their shared belief was that the first man who walked through the door would become their husband. Immigration statistics and the birth rate, all those years ago, lead me to believe this didn't work real well. Back then, the ingredients used to make colcannon could be found in any Irish country garden. The second bit of blarney revolved around the selection of a cabbage from that garden by a blindfolded, unmarried woman. The cabbage she selected would be used to make a colcannon into which a ring was hidden. Of course, the person who found the ring would be the next to marry. I must warn you that my recipe for colcannon uses classic ingredients but techniques that my grandmother would frown upon. There are two or three steps to assembling any colcannon. The meat, if used, should be cooked before the potatoes and the cabbage are started. I use a slab of bacon to make mine. Ham can also be used. I simmer it in water for about 45 minutes before dicing it. My potatoes are conventional enough, though I do steam rather than boil them. I prefer to cook my cabbage in a wok. It's the easiest way I know to assure crisp tender greens that aren't water logged. When it all is assembled it looks like a traditional colcannon, but there will be a hint of smoke to play against crisp cabbage. The recipe can be found here.

                    

                                                    Older Posts

                   One Year Ago Today:                                                      Two Years Ago Today:

          Crock Pot Chinese Hacked Pork                                           Day of the Dead Bread

             Three Years Ago Today:                                                                Four Years Ago Today: 

   Pumpkin and Cinnamon Squares                                                  Roasted Pepper and Tomato Soup

Braised Pork with Cream and Cabbage - Away A While Recipe Favorites

Cotes de Porc A L'Auvergnate

Braised Pork with Cream and Cabbage

From the kitchen of One Perfect Bite...I am what I eat, but is that all that I am? I'm passionate about many things, consumed by some and totally repulsed by others. I'm intense and commit totally or not at all. My Dad - first coach and cheerleader - would watch my antics, shake his heads and murmur to me and an invisible assembly, "Thank God, you're not a missionary!" I garden with the same intensity as I cook and that's how it happened that I was up to my knees in mulch on a wet, chilly Oregon day last week. It wasn't the bitter cold of winter, but rather a creeping, damp that chills the bone and afflicts serious gardeners wherever they may be. Soup and stew help ward it off, but there was no time to make either. I culled from memory a recipe - a golden oldie - that would provide warmth and comfort in a bit less than an hour. I'd forgotten how satisfying pork cooked in this manner can be. You'll need some bacon, pork chops, cabbage, wine and cream to pull it off. Then let imagination carry you to a French farmhouse kitchen with a roaring fire and bottle of vin rouge on the table. Grab a glass and pour. The recipe comes from the mountainous Auvergne region of France which is famous for rustic pork dishes such as this one. You can find the recipe, here.

                    

                                                    Older Posts

                   One Year Ago Today:                                                      Two Years Ago Today:

  Fresh Apple Bread with Caramel Glaze                                    Pumpkin Bread Pudding

          Three Years Ago Today:                                                             Four Years Ago Today: 

                     Soul Cakes                                                                    Chocolate Peanut Snowballs

Frugal Foodie Friday - Cream of Carrot and Potato Soup

From the kitchen of One Perfect Bite...It's hard to find inexpensive starters for holiday meals, so I wanted to feature the recipe for this lovely soup before bargain hunters have their holiday menus set in stone. The recipe is an expanded version of French potato soup to which carrots have been added. The soup is mildly flavored and has gorgeous color that will brighten any table. It will certainly get your meal off to a great start. I like to make the soup the night before I plan to serve it and while I basically follow the recipe below, I do make one change that I want to share with you. I use a food mill rather than an immersion blender to puree the soup. While many prefer a perfectly smooth and velvety soup, I favor the grainier texture that a food mill provides. This is a soup that begs for salt, so be sure to adjust the final addition of salt and pepper to your personal taste. It can be served warm or cold. I do hope you will give this recipe a try. It is easy to make, as well as being easy on the eyes and pocketbook. Here is how it's made.

Cream of Carrot and Potato Soup...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
3 cups sliced leeks or yellow onions (about 1 pound)
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
1 pound potatoes, peeled and sliced
1 pound carrots, peeled and sliced
5 cups vegetable stock
1 cup plain carrot juice
1-1/2 teaspoons salt
1/4 teaspoons freshly cracked black pepper
1 tablespoon granulated sugar
1-1/2 cups whole milk
1/2 cup heavy cream
Garnish: Parsley or snipped chives

Directions:
Melt butter in a 4-quart stockpot. Add onions and cook until soft and translucent, about 10 minutes. Add ginger and garlic and cook until fragrant, about 1 minute longer. Add potatoes and carrots and stir to combine. Add vegetable stock, carrot juice, salt and pepper and bring mixture to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Remove from heat. Stir in milk and sugar. Puree using an immersion blender. Add cream and adjust seasoning with salt and pepper to taste. Ladle into cups and garnish as desired. Yield: 8 to 10 (1 cup) servings.

      

                                                    Older Posts

                     One Year Ago Today:                                               Two Years Ago Today:

          Asian-Style Leftover Turkey Soup                      Pumpkin Cheesecake with Marshmallow Cream
                  

               Three Years Ago Today:                                                     Four Years Ago Today: 

                   Tuscan Cheesecake                                                         Chinese Almond Cookies

Dingle Fish Pie

From the kitchen of One Perfect Bite...The name of this dish has been known to make an Irish eye or two smile. While there is no Dingle fish, there is a projecting land mass in Southwestern Ireland called the Dingle Peninsula. It juts into cold waters that teem with marine life and the surrounding hillsides support the crops and animals that have made the best of Irish cuisine so memorable. The National Geographic once designated the stunning peninsula the most beautiful place on earth, and over time it has drawn Viking hordes as well as Hollywood crews to its shores. The abundant charms of the peninsula have also spawned an influx of tourists who leave the area with memories of such Irish delights as the Dingle fish pie I'm featuring tonight. That name is actually a misnomer because this pie has no crust or potato topping. It is made with a variety of fish and shrimp that's napped with a reduction of wine and thick cream and finished with a blanket of fine Irish cheese. When properly cooked, the gratinee is scrumptious. It is also very easy to make and this recipe has the added benefit of being scaled to feed just two diners. I do, however, have two cautions to share with you. The first is very obvious - do not over cook the fish. The second is to use a firm, day old cooked potato that will not fall apart when it is tossed with the fish mixture. This is a meal you can have on the table in 30 minutes. It is also one that is suitable for guests if you double or triple the quantities recommended in the recipe. I hope those of you who observe meatless Monday or Lenten Fridays will give this dish a try. I really think you'll be pleased. Here is how my version of Dingle fish pie is made.

Dingle Fish Pie...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil
3 cloves garlic, minced
4 ounces cod, cut in shrimp-size pieces
4 ounces salmon, cut in shrimp-size pieces
4 ounces peeled and deveined shrimp
8 ounces (1 large) cooked day old boiling potato, peeled and cut in 1/2-inch dice
1/4 cup frozen small peas, thawed
1/4 cup dry white wine or vermouth
1/4 cup dry sherry wine
3/4 cup heavy cream
Salt & Pepper to taste
4 tablespoons shredded Cheddar cheese

Directions:
1) Heat olive oil in a large frying pan set over moderate heat. When it shimmers add garlic, cod, salmon and shrimp and saute just until fish whitens and shrimp begin to turn pink, about 3 minutes.
2) Add white wine and sherry and cook until nearly evaporated. Add cream, potatoes and peas and bring to a slow simmer. Cook until shrimp and fish are cone, about 3 minutes. Transfer to a gratin pan. Top with cheese and broil until cheese melts and is lightly brown, about 2 minutes. Serve immediately. Yield: 2 servings






One Year Ago Today: Potato Farls - Irish Potato Bread















Two Years Ago Today: Welfare Cookies















Three Years Ago Today: Potato Tart














Four Years Ago Today:  Camarones a la Mexicana 

Traditional Irish Apple Barley Pudding

From the kitchen of One Perfect Bite...I should deny any knowledge of its existence, but that would make me guilty of mendacity of the highest order, so, I will instead admit that I have more than a passing acquaintance with top milk. When I was very young, milk was delivered to our home quite early in the morning. In the winter months, freezing temperatures would cause the cream in the milk to rise and pop the paper seal  that topped the bottle, producing a popsicle-like protrusion that rose 2 to 3 inches above the rim of the bottle. We called the top milk poor man's cream and I can assure you it never went to waste. I mention that only because my Irish grandmother used the top milk to make the apple and barley pudding that I want to share with you tonight. This is a very traditional Irish dessert that was originally created to use up  the surplus apples that remained after cider making.  These apples were covered in straw  and buried in the coolest place that could be found on farms, and while they became mealy and wrinkled, they did not lose their flavor while in winter storage. They were paired with a small amount of barley which also was locally grown and cooked down to a thick puree that was lightly sweetened and chilled until it set. The tart pudding was served with cream that mellowed it and gave it a lovely richness. This is not a dessert for the masses, but if you're looking for an authentic, yet easy to make, novelty for St. Patrick's Day, you might want to give this recipe a try. The barley and the pectin in the apples produce a smooth, yet thick applesauce that can hold its shape.  While cream was stirred into the original puddings just before they were served,  these days the cream is more likely to be  whipped and layered with the pudding in parfait glasses. This is a dessert worth trying, if only for its curiosity value. It's very simple to make and it may appeal to those of you who do not like your desserts to be too sweet. Here is how its made.


Apple Barley Pudding ...from the kitchen of One Perfect Bite inspired by Ethel Minogue's Modern and Traditional Irish Cooking

Ingredients:
4 cups water
1/4 cup pearl barley
1-1/2 pounds tart apples, cored, peeled and thinly sliced
1/4 cup lemon juice
1/4 cup + 1 tablespoon granulated sugar, divided use
1 cup heavy cream for beating or 2 tablespoons heavy cream to stir into pudding

Directions:
1) Add water to a heavy pot, add barley, and bring to a boil. Add sliced apples and cook gently until both barley and apples are soft, about 30 to 40 minutes. Remove mixture from heat and puree -- either in a blender, or in pot using an immersion blender.
2) Return mixture to pot and stir in the 1/4 cup sugar and lemon juice. Bring to a boil again. Boil for about five minutes, or until syrupy bubbles form. Remove remove from heat and cool.
3) When cooled to room temperature, transfer to another container and refrigerate until very cold. If you prefer a truly simple dessert, stir 2 tablespoons cream into pudding. If you wish to be a bit more fancy, whip 1 cup of heavy cream with 1 tablespoon sugar and layer with pudding in parfait glasses. Yield: 4 to 6 servings.






One Year Ago Today: Cullen Skink - A Traditional Irish Smoked Fish Soup













Two Years Ago Today: Dublin Coddle for St. Patrick's Day















Three Years Ago Today: Tortilla Soup
















Four Years Ago Today: Moors and Christians

Tomato Soup with Harissa and Cilantro Cream

From the kitchen of One Perfect Bite...I thought that those of you who have to deal with the remnants of this weekend's record snowfall, might like a recipe for a hot and steaming soup that's guaranteed to warm the cockles of your heart. This soup is Moroccan and it's best described as a light tomato broth that's given a huge flavor boost with the addition of harissa, a North African chili paste. Harissa is not for the faint of heart. The amount used in this recipe causes a pleasant warmth at the back of the throat, but over-zealous use of the paste can take your taste buds out for a week. I use a commercial variety, but if you'd like to make your own, a nice recipe for it can be found here. While I use harissa with some regularity, I've only just discovered this soup, and had it not been for a photo I saw on, My Life in the Charente, a blog written by my cyber-friend Diane, I might never have known of its existence. That would have been a shame because this  light and versatile soup is really delicious. Served in small bowls, it is a perfect way to start a fancy dinner. When poured, instead, into mugs, you'll have a great game day sipper. I love the soup, and served with or without the cream topper, I think you'll find it to be a marvelous addition to your recipe collection. I found the recipe for this soup on the Muslim Aid site.  Here's how they suggest the soup be made.

Tomato Soup with Harissa and Cilantro Cream...from the kitchen of One Perfect Bite courtesy of Muslim Aid Society

Ingredients:
6 tablespoons olive oil
1 pound yellow onions, about 2 cups chopped
4 cloves garlic, crushed
4 teaspoons ground cumin
2 teaspoons harissa
2 tablespoons tomato paste
2 (14.5-oz.) cans chopped plum tomatoes in tomato juice
1 tablespoon grated or finely chopped fresh ginger
2 teaspoons granulated sugar
7 to 8 cups low-sodium chicken broth
Salt and pepper to taste
1 cup heavy cream
1/3 cup roughly chopped fresh cilantro + cilantro sprigs for garnish
Optional: naan bread

Directions:
1) Heat oil in a saucepan and cook onions gently for 5 minutes or until soft but not browned. Add garlic and cumin cook for 30 seconds then add harissa and tomato paste and cook for 1 minute longer. Add tomatoes, ginger, sugar and chicken broth. Season and bring to a boil, then reduce heat and gently simmer for 20 minutes longer. Allow mixture to cool a little. W
Working in batches, process soup in a blender until smooth. Alternatively, puree soup in pot with an immersion blender. Strain soup through a fine mesh sieve. Return soup to pan and bring to a boil. Adjust salt and pepper to taste. Keep warm.
2) Lightly whip cream and fold in cilantro. Season to taste with salt. To serve, spoon about 2 tablespoons cream on top of soup and garnish with cilantro sprigs. Yield: 8 servings.

One Year Ago Today: Hanoi Noodle Soup with Chicken and Baby Tatsoi and Bok Choy

Two Years Ago Today: Hot Fudge Sauce

Three years Ago Today: Stilton and Apple Soup

Norman Cider Chicken

From the Kitchen of One Perfect Bite...This is a lovely dish to serve on a cold winter night. It combines the sweetness of apples with savory mushrooms, heady brandy and cream, and if you close your eyes very tightly, you might have visions of skipping through a Norman orchard at apple blossom time. My recipe is very loosely based on the classic bistro favorite, Poulet Vallee d'Auge, but it's much simpler to make. It was originally a slap-dash creation that I threw together for a family dinner back in the day when I was working and we still had a full compliment sitting at the table.  I don't want to mislead any of you who have had the authentic dish. I've taken shortcuts aplenty, but I think even Francophiles will enjoy this quick and simplified version. The recipe is self-explanatory, but I wanted to share a couple of tips with you. Whenever I make this dish, I make it a point to have all the chopped ingredients the same size. While it may be a personal quirk, I don't like to mix strips and cubes in dishes such as this one. I think it makes even cooking very difficult and the finished dish looks confused. For quick braises such as this one, I like to use 1-inch cubes for everything save the shallots. While I prefer to use heavy cream or crème fraîche in the sauce, half-and-half can be used if you are concerned with fat grams and calories. Hard cider is used in most classic versions of this recipe. That can be difficult to come by at this time of year, so I use a combination of brandy and cloudy cider and that works pretty well. I also peel the apple cubes I use in the dish, but I add them in two parts, once when the chicken cooks and again when the chicken is re-warmed in the sauce. I suspect the reason those chefs of old did not peel the apples was to prevent them from dissolving in their long-simmering sauces. My two-step method uses half the apples for the sauce, while the remainder are used to add texture to the finished dish. This cooks very quickly, so watch it carefully to avoid overcooking the chicken. The chicken can be served with rice or noodles, but these days I prefer to serve it with potato pancakes or rösti. I think the potatoes add a lovely counterpoint to the sweetness of the chicken. I hope you'll give this uniquely flavored dish a try. Here's the recipe.

Norman Cider Chicken...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1/2 cup finely chopped shallots
1 cup quartered white mushrooms
1 large sweet apple, peeled and cut in 1-inch cubes to yield about 2 cups
1-1/2 pounds boneless, skinless chicken cut in 1-inch cubes
3 tablespoon brandy (preferably apple-jack or Calvados)
1 teaspoon powdered chicken bouillon
1 cup cloudy cider
1 teaspoon apple cider vinegar
1 teaspoon corn starch
1/2 cup heavy cream or half-and-half
1/4 teaspoon dried tarragon
Salt and pepper to taste

Directions:
1) Heat oil in a large saucepan over medium heat until it shimmers. Add shallots and cook, stirring, until they soften and color slightly, about 3 minutes. Add mushrooms and cook until they soften. Add half of apples and toss to coat. Sprinkle chicken with salt and pepper and turn heat to medium-high. Add chicken to pan and cook, stirring, until chicken is no longer pink, about 5 minutes. Remove pan from heat. Add brandy and return pan to heat. Boil until brandy nearly cooks away, about 1 minute. Transfer chicken mixture to a plate with a slotted spoon.
2) Add cider and chicken bouillon powder to pan and cook until mixture become syrupy, about 2 minutes. Return chicken and accumulated juices to pan. Dissolve cornstarch in cream. Add cream, tarragon, remaining apples and cider vinegar to pan. Bring contents of pan to a simmer, reduce heat and cook gently for 5 minutes longer or until chicken is heated through. Serve immediately. Yield: 4 servings.

One Year Ago Today: Braised Kale with Pasta

Two Years Ago Today: Chocolate Peanut Butter Torte

Cream of Tomato Soup

From the kitchen of One Perfect Bite...This is the perfect dish to make when you find yourself alone for dinner on a blustery winter's day. I'm featuring a wonderful soup that I first made for my grandsons who shied away from the acidic taste of most tomato soups. When faced with the locked lip syndrome, grandmothers have been known to do strange things. I decided to sweeten the soup I made for them with a bit of catsup. It wasn't a drastic change, mind you. I simply replaced the tomato paste used in the soup base with catsup and the deed was done. The finished soup was slightly sweeter and picked up a bit more flavor from the seasonings in the catsup. It was really good. In fact, it was so good that even the adults enjoyed a cup or two of it and it became my pantry go-to soup. I've found that recipes I repeat in my own kitchen make perfect features to share with you. The soup is made from ingredients that can be found in any well-stock pantry, so I thought you might like to try it for your own families. I'll wager that those of you who try it will really enjoy it. Here is how this simple soup is made.

Cream of Tomato Soup...from the kitchen of One Perfect Bite inspired by Saveur magazine

Ingredients:
4 slices thick-cut bacon, finely chopped
2 tablespoons unsalted butter
4 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
3 tablespoons catsup
1 tablespoon flour
1 cup canned tomato sauce
4 cups low-sodium chicken stock
2 sprigs thyme
1 bay leaf
1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
1/4 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, croutons, and finely chopped chives, to garnish

Directions:
1) Heat bacon in a large saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes.
2) Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes.
3) Add catsup, and cook, stirring, to blend. Add flour, and cook, stirring until smooth, about 2 minutes more.
4) Add tomato sauce, chicken stock,  thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes.
5) Remove from heat, and purée using an immersion blender. Stir in cream and season with salt and pepper. Ladle into bowls and garnish as desired. Yield: 4 to 6 servings.

One Year Ago Today: Chocolate-Covered Almonds

Two Years Ago Today: Crock-Pot Golden Vegetable Soup

Three Years Ago Today: Warm Beef and Cheese Dip with Toasted Pecans

Creamy Spinach Soup

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

Ingredients:
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

Directions:
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.

One Year Ago Today: Tapas-Style Spiced-Roasted Almonds

Two Years Ago Today: Roasted Brussels Sprouts

Three Years Ago Today: Chocolate and Black Bean Chili