Spinach Bisque With Sour Cream Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Butter, 1/2 stick
2: Parsley sprigs,
1 large: Onion, (s), chopped
1 large: Sprig thyme,
6 cup: Canned chicken broth,
1 small: Serrano chili,
10 ounce: Pkg ready-to-use,
2 tbsp: Dry sherry,
-fresh spinach leaves,
Sour cream,
-large stems removed,
Directions:
Melt butter in heavy large Dutch oven over medium heat. Add onion;
saut until almost tender, about 8 minutes. Add broth, spinach,
parsley, thyme and whole chili; bring to a boil. Reduce heat; simmer
45 minutes, stirring occasionally.
Discard thyme sprig and chili. Puree soup in blender in batches.
Return to pot. Add sherry and simmer 5 minutes. Ladle soup into
bowls. Top with dollop of sour cream and serve.
Source: Norma at the Wharfhouse
: Montego Bay, Jamaica
Bon Appetite March 1995
Submitted By DIANE LAZARUS On 03-14-95
Source from luhu.jp
saut until almost tender, about 8 minutes. Add broth, spinach,
parsley, thyme and whole chili; bring to a boil. Reduce heat; simmer
45 minutes, stirring occasionally.
Discard thyme sprig and chili. Puree soup in blender in batches.
Return to pot. Add sherry and simmer 5 minutes. Ladle soup into
bowls. Top with dollop of sour cream and serve.
Source: Norma at the Wharfhouse
: Montego Bay, Jamaica
Bon Appetite March 1995
Submitted By DIANE LAZARUS On 03-14-95
Source from luhu.jp
Tags
Soup/stew