Some people say beating the summer heat is a state of mind. I say all you need is a creamy, cold soup. The great thing about this one is that when the temperature drops to freezing, it’s just as good hot. SAM
4 tablespoons butter (1/2 stick)
1 medium onion, thinly sliced
1 medium waxy potato, peeled and finely diced (3/4 cup)
1 cup chicken broth
2 tablespoons dry sherry
Salt and freshly ground pepper to taste
10 ounces fresh spinach
1 cup milk
1 cup half-and-half or heavy cream
2 or 3 gratings of whole nutmeg
Dash of cayenne pepper
In a medium saucepan over medium heat, melt the butter and sauté the onion until tender. Add the potato, chicken broth, sherry, salt and pepper and bring to a boil. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 15 minutes. Remove from heat and set in the fridge to cool. Meanwhile, steam the spinach, covered, over boiling water, turning occasionally with tongs, until thoroughly wilted, about 4 minutes. Cool on a plate and wring out by hand. In a food processor fitted with a metal blade, combine the onion mixture, spinach, and milk and process until smooth. Pour into a tureen and stir in the half-and-half, nutmeg, and cayenne pepper. Chill thoroughly.
Makes 6 servings.