Subject: Spinach Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Dec 03 2002 - 05:45:51 EST
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FOOD FUNNY
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Thanks to "David & Kerry" for sending us this one:
One evening two vampire bats were hanging out in their cave. One
said, "Man, I'm starving! I need to get some blood!" And he flew out
of the cave. He returned about three hours later with blood dripping
from his mouth.
"Where'd you get the blood?" the other bat asked.
"Well, you fly out of the cave, and you see the first tree on the
left?"
"Yes," the other bat replied.
"Well, I didn't."
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TODAY'S RECIPE
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The flavors in this soup are subtle enough to let the butter stand
out. For best results, use fresh spinach and homemade stock.
Spinach Soup
4 Tbs (60 ml) butter
1/4 cup (60 ml) finely chopped onion
2 lbs (900 g) fresh spinach, washed, drained, and
chopped, or frozen chopped spinach, thawed
4 cups (1 L) chicken or vegetable stock
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
1/2 cup (125 ml) heavy cream or half-and-half (optional)
Heat the butter in a large pot over moderate heat and saute the onion
until light golden brown. Add the spinach and stir until the spinach
is just tender, 3 to 5 minutes. Transfer the spinach mixture and a
little of the stock to an electric food processor or blender and
process until smooth. Return the spinach mixture to the pot and add
the remaining stock. Season with nutmeg, salt, and pepper and bring
to a simmer. Stir in the optional cream before serving. Serves 4 to 6.
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