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Soups and Stews | |
| 3 cups chopped spinach 5 cups chicken stock or water 4 tablespoons butter 2 onions, peeled and grated 1 carrot, peeled and grated 1 tablespoon flour Bouquet garni (see pages 15-16) 2 peppercorns Salt and pepper 1/4 cup dry white wine 1 pound flounder fillets, cut into 2- to 3-inch pieces | |
| Combine spinach and 1/2 cup stock in saucepan. Bring to a boil, reduce heat, and simmer, uncovered, 5 minutes. Press through food mill and set aside. Melt 2 tablespoons butter in soup kettle, saute onions and carrot until tender. Sprinkle with flour and blend with whisk. Slowly add remaining 4-1/2 cups stock and stir until smooth. Add pureed spinach, bouquet garni, and peppercorns. Season with salt and pepper to taste. Bring just to a boil, reduce heat, and simmer, partially covered, 10 minutes. Heat remaining 2 tablespoons butter in skillet. Add wine, bring mixture to a boil, reduce heat. Add flounder, cover, and simmer 5 minutes. Spoon flounder into soup bowls and cover with hot soup. | |
Unrated | |
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