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Spinach Soup with Horseradish
Granita
photograph and presentation created by www.finedinings.com
Recipe Type: soup, spinach, leeks, potato, vegetable, cream, dinner party
Prep Time: 15 min
Total Time:15 min
Serves: 4
Ingredients:
1/2 cup leeks, thinly sliced, white portion only
1 tablespoon butter
1/4 pound potatoes, peeled and thinly sliced
1-1/2 teaspoons dried thyme
1 cup chicken broth
1/2 cup heavy cream
5 cups fresh spinach leaves, cleaned, spun dry
Salt, to taste
2 tablespoons hot prepared horseradish
1-1/2 teaspoons half and half cream
Salt, to taste
Instruction:
To make the soup, in a saucepan sauté leeks in butter until tender but not brown; add sliced
potatoes, thyme, chicken broth and 1/2 cup heavy cream.
Bring to a boil then lower the temperature and simmer covered for 35 minutes.
Add the fresh spinach stirring until wilted. Puree soup in a
blender; taste for seasoning then ladle into bowls and serve hot
with a small scoop of horseradish granita.
To make horseradish granita, in a blender mix horseradish, half and half cream and salt together in a blender. Transfer to a small
bowl, cover and freeze until firm.
At serving time, scrape the frozen granita with a fork loosing to a fluffy slush consistency, serve on a Chinese spoon
with spinach soup.
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Wine
recommendation: Pinot Gris; Chardonnay |
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