Thursday, February 11, 2010

Mastering the Art of French Cooking: Potage Crème d’Epinards (Cream of Spinach Soup)

The cream in these soups is already starting to expand my waistline, so I think this will be the last creamy soup for a while. Not that they aren't fabulous and delicious, but I'm a bit worried about what the French call a "liver complaint". Also known as too much rich living. Everything in moderation, right? The soup was warm and creamy, and it tasted like sautéed spinach, which is always delicious. Perfect for a cold day.

Potage Crème d’Epinards (Cream of Spinach Soup)
From Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck

⅓ cup minced green onions, or yellow onions
3 tablespoons unsalted butter
3 to 4 packed cups of fresh spinach, washed and dried in a towel, cut into chiffonade
½ teaspoon sea salt
3 tablespoons all-purpose flour
5½ cups boiling white stock or canned chicken broth
2 large egg yolks
½ cup whipping cream
1 to 2 tablespoons softened unsalted butter

Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.  Stir in the spinach and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted. Sprinkle in the flour and stir over moderate heat for 3 minutes.  Off heat, beat in the boiling stock. Simmer for 5 minutes.  Correct seasoning.

Blend the yolks and cream in a mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. Return soup to saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to a simmer. Off heat, stir in the enrichment butter a tablespoon at a time.

Makes 6 servings

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