Spinach and other greens (such as watercress or sorrel) should be blanched and then squeezed to remove excess liquid; blanching helps to set their color and squeezing afterwards keeps the soup from being watered down. After that, the spinach does not require extra cooking, making this version the quickest of the cream soups.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
SWEAT THE ONION AND MAKE the roux as described on page 63, then make the velouté sauce base. Meanwhile, blanch spinach: Wash well and trim tough ends from 2 pounds spinach while bringing a large pot of water to a boil. Prepare an ice-water bath. Salt the boiling water generously and submerge all of the spinach. Blanch 30 seconds, just until wilted and bright green, then remove spinach with a spider or slotted spoon and immediately plunge into the ice-water bath to stop the cooking, stirring to cool more quickly. Squeeze the spinach with your hands to remove excess liquid. Puree spinach with the velouté base. Strain and finish soup as directed above (adding cream, if desired).
