Chameleon Soup (from The Garden of Eternal Swallows by Karen Elizabeth Gordon)
Serves 6
Ingredients
3 tablespoons butter
7 tablespoons unbleached flour
5 cups vegetable broth
2 bunches fresh spinach, chopped
1/2 cup cream
2 egg yolks, beaten
Directions
Melt butter over low heat and stir in flour a tablespoon at a time, being careful not to scorch it. Slowly add the broth, beating it in with a whisk, making a veloute, and cook just 3 to 4 minutes to thicken. When the mixture is creamy, add the spinach, and cook until tender, that is, not very long. Put in blender and blend smooth, return to pan, and stir in the beaten egg yolks and cream. Do not boil, but heat only to that optimum temperature announcing the time to serve.
As you can see, there is no seasoning. So do it according to taste. Freshly grated Gruyere or Parmesan cheese is a nice touch.
This same soup may be made using carrots, broccoli, watercress, cauliflower.
Serves 6
Ingredients
3 tablespoons butter
7 tablespoons unbleached flour
5 cups vegetable broth
2 bunches fresh spinach, chopped
1/2 cup cream
2 egg yolks, beaten
Directions
Melt butter over low heat and stir in flour a tablespoon at a time, being careful not to scorch it. Slowly add the broth, beating it in with a whisk, making a veloute, and cook just 3 to 4 minutes to thicken. When the mixture is creamy, add the spinach, and cook until tender, that is, not very long. Put in blender and blend smooth, return to pan, and stir in the beaten egg yolks and cream. Do not boil, but heat only to that optimum temperature announcing the time to serve.
As you can see, there is no seasoning. So do it according to taste. Freshly grated Gruyere or Parmesan cheese is a nice touch.
This same soup may be made using carrots, broccoli, watercress, cauliflower.