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Easy Cream Of Spinach Soup
1 bunch fresh spinach
1/4 c. medium onion, minced (about ½ medium onion)
1/4 c. celery (chopped, including leaves)
1 Tbsp. butter
2 Tbsp. flour
3 c. chicken broth
1/2 c. cream
1/4 c. medium sherry
1/4 tsp. nutmeg
salt, white pepper
Wash spinach carefully, and discard any thick stalks. Melt butter over medium heat. Add onion and celery and sauté until onion is translucent (about 3 minutes.) Stir in flour, add salt and pepper, and cook for 2 minutes. Add chicken stock, stirring well. Heat until it starts to boil, stirring frequently. Add spinach and simmer for 15 minutes. Remove from heat and allow to cool for 15 minutes. Using a food processor with steel blades, or a blender, purée the mixture in batches until it is smooth with dark green flecks. Return to a medium heat, taste and correct seasoning. Stir in cream, sherry, and nutmeg. Do not allow to boil. Serve immediately.
Serves 6.
“Sex is good, but not as good as fresh sweet corn.”
Garrison Keillor
Dende is an orange palm oil that is semisolid at room temperature because it is so high in saturated fat. It is very popular in Brazil, and is used both for its color and flavor.
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