Ingredients:
Butter - 2 tbsp
Shallots - 2 tbsp (finely chopped)
All purpose flour - 1 tbsp
Fish stock - 2 cups
Clam juice - 2 cups
Heavy cream - 1/2 cup
Dry white wine - 1/2 cup
Cooked spinach - 2 tsp (finely chopped)
Salt and pepper to taste
For Topping:
Heavy cream - 1 cup (whipped)
Method:
Butter - 2 tbsp
Shallots - 2 tbsp (finely chopped)
All purpose flour - 1 tbsp
Fish stock - 2 cups
Clam juice - 2 cups
Heavy cream - 1/2 cup
Dry white wine - 1/2 cup
Cooked spinach - 2 tsp (finely chopped)
Salt and pepper to taste
For Topping:
Heavy cream - 1 cup (whipped)
Method:
- Melt butter in a heavy saucepan over medium heat.
- Add shallots and saute one minute.
- Sprinkle on flour and cook 5 minutes longer, stirring to prevent scorching.
- Add remaining soup ingredients.
- Bring to a gentle boil and season to taste.
- Let soup cool down slightly before pouring into 6 oven proof cup bowls.
- Top with whipped cream.
- Quickly place under broiler and glaze until whipped cream is lightly browned.
- Serve immediately.
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