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vivid dark green
in color... a different combination of flavors for something
unusual
Spinach Soup with Horseradish
Granita
photograph and presentation created by www.finedinings.com
Serves 4 to 6.
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
Salt, to taste
In 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 spinach stirring until wilted. Puree the soup in a
blender; taste for seasoning then ladle into bowls and serve hot
with
Horseradish
Granita
2
tablespoons hot prepared horseradish
1-1/2 teaspoons half and half cream
Salt, to taste
Mix ingredients 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.
Wine
recommendation: Semillon; Chardonnay
Resources
About the Author Contact Me
Recipes and Photographs created by Peggy Bucholz, Fine Dining Gourmet
Recipes
All Rights Reserved
established 2001 www.finedinings.com
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