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Winter Spinach-Apple Soup

Bruce Sherman - North Pond
Chicago, IL

Chef demonstration
Soups & Sides
Winter

Check out a video of Chef Bruce's Demonstration of this recipe: http://www.youtube.com/watch?v=qmtyI-C9LKw

Ingredients
  • 1 shallot, peeled, sliced thinly
  • 1/2 small onion, peeled, sliced thinly
  • 1 firm, sweet apple, peeled, cored, thinly sliced
  • 1 clove roasted garlic
  • 1 tbl. olive oil
  • 10 oz winter spinach
  • 1/3 heavy cream (optional)
  • 1 c chicken stock or water
  • nutmeg
  • cinnamon
  • cayenne pepper
  • salt and white pepper
  • 3 oz butter, chilled and cubed
Method

Heat a medium size Teflon (non-stick) pan over the fire and place the olive oil in it.
Add the sliced shallots, onion, apple and roasted garlic and stir for 2-3 minutes until softened but not colored.
Next, add in the washed baby spinach- stemmed, if necessary. Add in some salt, pepper and a pinch of nutmeg and then stir for 1-2 minutes until softened.
Add in cream and reduce by half until thickened.
Add the chicken or vegetable stock and heat until the liquid boils.
Transfer the mixture to a blender, add in the butter and puree until very smooth.
Transfer to a pot to heat through, adjust consistency and seasoning before serving.

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