Winter Spinach-Apple Soup
Bruce Sherman - North Pond
Soups & Sides
Check out a video of Chef Bruce's Demonstration of this recipe: http://www.youtube.com/watch?v=qmtyI-C9LKw
- 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
- cayenne pepper
- salt and white pepper
- 3 oz butter, chilled and cubed
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.