I like to collect things.....
Not for the sake of collecting but because an inanimate object, chosen with care, represents memories or family or friends.
Back in the beginning of time, when we first started to travel, I wanted to collect something representative of the places we were visiting.
I didn't want a charm bracelet and am morally opposed to collectible spoons, thimbles, pens with naked people, and T-shirts that wear out in one washing.
I decided on food (surprise) in the form of recipes and/or cookbooks.
It's amazing what one can get just by asking.
On our first trip outside of the US, we were in London. We asked a taxi driver for a fun place to go near our hotel and he recommended Tiddy Dols. I have no idea if it's still open, but it was a fascinating combination of a bit of theatre and solid English cooking lightened with a French touch.
And the best spinach soup I ever had.
I asked our waiter if I could possibly get the recipe.
He went to the kitchen, came back and said: 'the chef wants to know if you can cook'.
When I assured him I could he handed me this scrap of paper.
The rest, as they say, is history.....
Emerald Soup serves 4
1 onion 145gr, 5.1oz
2 ribs celery 100gr, 3.5oz
2 leeks 160gr, 5.6oz
1 medium potato 175gr, 6.2oz
1 tbs butter 14.2gr, 1oz
10 - 12 oz fresh spinach 285gr, 10oz
3 - 4 cups chicken stock 790gr, 28oz
more stock if needed to get desired consistency
2 tbs crème fraiche or Greek Yogurt for garnish 37.5gr, 1.3oz Yogurt
Roughly chop onion, celery and thinly slice leeks. (To clean leeks see techniques). Melt butter in medium saucepan over medium heat. Add onions, celery and leeks and sauté until softened. Roughly chop potato (peeling optional) and add to pan along with 3 cups chicken stock. Bring to a boil, reduce heat, cover and simmer until potatoes are done, about 15 minutes.
Pick through spinach, removing any bad leaves and thick stems. Add to soup when potatoes are done. You will probably have what seems like a huge amount of spinach but it will all fit - just add handfuls of leaves, stir into soup; when they are wilted, add more. When all of the spinach is in the pan and wilted, purée the soup, either in a blender or with an immersion blender. It should be a lovely bright green - thus the name... Add more chicken stock if desired. Keep warm until ready to serve. Serve with a dollop of crème fraiche in the center (you can draw a knife through to make patterns...)
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Entire Recipe / per serving
Calories: 578 / 144.5
Total Carbohydrates: 86 / 21.5
Dietary Fiber: 20 / 5
Total Fat: 18 / 4.5
Saturated Fat: 10 / 2.5
Cholesterol: 64 / 16
Protein: 26 / 6.5
Calcium: 582 / 146
Sodium: 1693 / 423
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
