Spinach and Mint Soup
Soup, a Way of Life
Spinach and Mint Soup
Soup, a Way of Life
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4 cups extra rich chicken stock 2 tablespoons gelatin if wanting a gelled soup OR 2 tablespoons finely ground agar-agar for vegetarian gelled soup 1 large shallot, very finely chopped 16 sprigs mint 3 pounds spinach, stemmed and washed well 1 tablespoon kosher salt, or to taste sour cream or whipped cream for garnish 6 mint leaves for garnish Directions: In a medium saucepan, bring the stock (reserving 3/4 cup if using gelatin or agar-agar), shallot, and mint to a boil. Lower the heat and simmer for 10 minutes, or until the shallot is soft. Meanwhile, in a medium stockpot over medium heat, cook the spinach, with just the water that clings to the leaves after washing, turning frequently, for 4 to 5 minutes, or until the spinach wilts. Drain and discard any liquid. Skim the shallots from the stock and add them to the drained spinach. Reserve the shallot cooking liquid. In a blender, working in batches of no more than 2 cups, puree the spinach and shallots with a little of the cooking liquid. Whisk the pureed vegetables into the remaining shallot cooking liquid. Season with the salt. If using gelatin, in a small saucepan, sprinkle the gelatin over the reserved 3/4 cup stock. Let sit for 2 minutes to soften. Heat, stirring, until the gelatin dissolves. If using agar-agar, in a small saucepan, stir the agar-agar into the reserved 3/4 cup broth. Bring to a boil. lower the heat and simmer for 5 minutes, or until dissolved. Scrape and stir the gelatin or agar-agar mixture into the soup until thoroughly combined. Divide the soup evenly among six bowls. Chill for 1 hour. Press a layer of plastic wrap directly onto the surface of each serving so the soup doesn't form a skin as it is chilling. Top each serving with a tablespoon of sour cream and stick a mint leaf into it. Makes 6 servings. |