Cream of Spinach Soup

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On our last night in Prague the Foundation took all of us Fellows out to dinner.  It was a beautiful restaurant with delicious food, but unfortunately I was so turned around walking the old streets that I couldn’t tell you how to get there and I cannot for the life of me remember the name.  (‘Something Café’ or ‘Café Something’?  Maybe.)

One of the courses we were served was this amazing delicate and delicious cream of spinach soup.  I have been trying to recreate that soup ever since.  The recipe which follows is not that soup. But it is good, and pretty close.

Cream of Spinach Soup

Adapted from The Adventures of Kitchen Girl 

 

4 cups chicken stock

½ cup white wine

1 small shallot, minced

2 tbsp butter

1 bag of baby spinach

¼ tsp salt

2 tbsp flour

2 egg yolks

1 cup heavy cream

 

In a soup pot or large deep sauce pan sauté the shallots in the butter until softened.

Turn the heat to medium-low; add in the spinach, cover, and let the spinach wilt in the steam.  This should take 8-10 minutes.

Sprinkle in the flour and stir constantly for 3 minutes.  This should make a very strange spinach roux.

Pour in the wine, stir.  Slowly add in the chicken stock, stirring well between additions.

Cook the soup for five minutes then, using either an immersion blender or a standard blender (be careful because the soup is hot!) blend until smooth. Return the soup to a very low simmer.

Beat the two egg yolks into the cream and pour into the soup.  You don’t want the soup to boil or it will curdle the eggs.

Serve immediately with some crusty bread. The restaurant also added a dollop of creme fresh and a slice of bacon on the side.

 

Cream of Spinach Soup

 

4 cups chicken stock

½ cup white wine

1 small shallot, minced

2 tbsp butter

1 bag of baby spinach

¼ tsp salt

2 tbsp flour

2 egg yolks

1 cup heavy cream

 

In a soup pot or large deep sauce pan sauté the shallots in the butter until softened.  Turn the heat to medium-low; add in the spinach, cover, and let the spinach wilt in the steam for 8-10 minutes.

Sprinkle in the flour and stir constantly for 3 minutes.

Pour in the wine, stir.  Slowly add in the chicken stock, stirring well between additions.

Cook the soup for five minutes then, using either an immersion blender or a standard blender blend until smooth. Return the soup to a very low simmer.

Beat the two egg yolks into the cream and pour into the simmering soup.

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