Spinach and Mint Soup

Name: Spinach and Mint Soup
Yield: Makes 6 cups (1.5 l); 6 first-course servings or 8 to 10 servings when served chilled with chilled cauliflower soup
Ingredients: 4 cups (1 l) Extra-Rich Chicken Stock, Basic Chicken Stock, or Vegetable Broth; 2 tablespoons gelatin if using Basic Chicken Stock for a gelled soup or 2 tablespoons finely ground agar-agar for vegetarian gelled soup; Cauliflower Soup; or 6 tablespoons (90 g) sour cream or whipped cream and 6 mint leaves; 1 tablespoon kosher salt, or to taste; 3 pounds (1.4 kg) spinach, stemmed and washed well; 16 sprigs mint; 1 large shallot, very finely chopped

Preparation info

Makes 6 cups 1.5 l ) ;
8 to 10
first-course servings or servings when served chilled with chilled

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

I developed this soup when I was playing with the Cauliflower Soup. In emulation of a great chef, Joël Robuchon, I wanted to make a beautiful layered cold soup based on creamy white cauliflower. Looking for a good contrast in color and flavor, I came up with the idea of spinach. It worked very well but is no threat to my memories of Robuchon. However, the spinach soup is

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Soup

Ingredients

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