Spinach Soup With Madeira Cream Recipe - Cooking Index
Spinach Soup With Madeira Cream Recipe - Cooking Index
To ensure this soup keeps its bright green color, add the spinach at the last minute and barely wilt it in the stock. Then puree the soup and reheat gently with the cream and wine. The soup can be made up to 8 hours in advance to the point where it is pureed. Finish it just before serving. As an alternative to stirring the cream directly into the soup, whip the cream until soft peaks form, beat the Madeira into it, and top each serving with a dollop of the cream.
Courses: Soup| 1/4 cup | 49g / 1.7oz | Unsalted butter |
| 2 cups | 125g / 4.4oz | Diced yellow onion |
| 1 | Baking potato - (abt 8 oz) - peeled, sliced thin | |
| 2 cups | 474ml | Chicken stock - plus |
| Chicken stock as needed for thinning soup | ||
| 1 1/2 lbs | 681g / 24oz | Spinach - (to 2) - stems removed, |
| Carefully washed and drained | ||
| 1 cup | 237ml | Heavy cream |
| 1/4 cup | 59ml | Madeira or dry sherry |
| 1/4 teaspoon | 1.3ml | Freshly-grated nutmeg |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a large, wide saucepan over medium heat, melt the butter. Add the onion and saute, stirring, until tender and translucent, 8 to 10 minutes. Add the potato and the 2 cups chicken stock and bring to a boil. Cover, reduce the heat to low, and simmer until the potato is soft, 8 to 10 minutes.
Raise the heat to high and start adding the spinach leaves by the handful, pushing them down into the hot stock with a spoon. When all of the spinach has been immersed in the stock, cook until it is barely wilted, 1 to 2 minutes.
Working in batches and using a slotted spoon, transfer the soup solids to a blender or food processor fitted with the metal blade and blend or process until smooth; it will be very thick. Pour the puree into a clean saucepan and add the liquid from the original pan.
Stir in the cream and Madeira or sherry and reheat gently, thinning with additional stock if necessary; do not allow to boil. Season with the nutmeg and salt and pepper to taste. Serve in warmed bowls.
This recipe yields 6 servings.
Source:
Cookbook Digest, Mar/Apr, 1996
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