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 = 60What's this? |
Potage a la Florentine
Servings = 8 | Serving size =1 1/2 cups
The soup will keep well for about 48 hours.
Serve with 2 ounce sourdough roll and 1 ounce soft goat cheese.
| 1 ounces | unsalted butter |
| 1/2 cup | onions (minced) |
| 1 lb | frozen spinach |
| 4 Tbsp | all purpose white flour |
| 4 cups | low sodium chicken stock |
| 2 cups | water |
| 1/2 cup | brown rice (uncooked) |
| 1 tsp | ground nutmeg |
| 1/2 tsp | salt |
| 1/4 cup | sherry |
| 2 cups | 2% milk |
Melt the butter in a medium stock pot over medium heat. Cook the onions in butter until soft then add spinach and cook until hot.
Add flour slowly so as not to clump and cook for two minutes over low heat.
Add the chicken stock and heat slowly. The soup will thicken.
Add rice and cook until tender.
Add nutmeg, salt and sherry and cook for three minutes (add water if soup is too thick).
Puree with a stick blender (or in multiple batches in a blender). Transfer back to pot. Reheat gently while adding the milk.
Nutrition Facts
Serving size: 1 1/2 cups | Servings 8
Calories 129 | Calories from Fat 32
Amount Per Serving (% Daily Value)
Total Fat 4g (6%) | Saturated Fat 2g (9%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 9 mg (3 %) | Sodium 716 mg (30 %)
Total Carbohydrates 17g (6%) | Sugars 5g
Dietary Fiber 2g (9%) | Protein 6g
Vitamin A 135% | Vitamin C 25 % | Calcium 19% | Iron 10%
Vitamin K 215 mcg | Potassium 408 mg | Magnesium 67 mg
"The word soupe, is French, but extremely bourgeois; it is well to serve potage and not soupe."
-Dictionnaire de Trévoux, 18th century French dictionary
The refrigerator light goes on...
Rice is one of the best thickening agents for soup. Just make sure it is the texture of overcooked rice.