Spinach Soup

January 18, 2008
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You can make more elaborate spinach soups, like the rich, creamy Spinach Bisque we made in August. This beauty, though, is so incredibly easy you can stir it together at the last minute and serve it hot or cold in demitasse cups or big soup bowls. A versatile recipe you’ll want to keep handy for emergencies or just a quick lunch for a friend. SAM

1 (10-ounce) package frozen chopped spinach
1 teaspoon dried rosemary
1 cup milk
1 cup chicken broth
1 cup half-and-half
Salt to taste
Dash of cayenne pepper

Cook the spinach according to the directions on the package. Drain, cool, and wring out liquid by hand. Place the spinach in a food processor fitted with a steel blade. Add the rosemary, milk, and chicken broth and process until smooth. Pour the spinach mixture into a medium bowl and stir in by hand the cream, salt, and cayenne pepper. Chill thoroughly.
Makes 6 servings.

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