Cream of Spinach Soup
(Zuppa di Spinaci)
Ingredients:
For the Meat Stock (1 liter):
1 and 3/4 lb (800 grams) lean beef, cut into cubes
1 lb and 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) carrots, coarsely chopped
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Cream Soup:
1 and 1/2 oz (40 grams) butter
2 onions, finely chopped
1 and 1/2 oz (40 grams) plain flour
1 lb and 2 oz (500 grams) frozen chopped spinach, thawed
3 tablespoons lemon juice, strained
2 tablespoons double cream, plus extra to garnish
Salt and pepper
Hot paprika, to garnish
Directions:
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil, bearing in mind that slow cooking and gentle simmering are essential for a successful stock.
Skim off any unwanted remains that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours.
Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and discard.
Prepare the Cream Soup:
Bring the meat stock to a boil.
Melt the butter in another pan, add the onions and cook over a low heat, stirring occasionally, for 5 minutes until softened.
Stir in the flour and cook, stirring constantly, for 2 minutes, then gradually stir in the hot stock.
Add the spinach and simmer for about 20 minutes.
Stir in the lemon juice, then transfer to a food processor and process to a puree.
Pour into a saucepan, season with salt and pepper to taste, stir in the cream and simmer briefly.
Remove from the heat, cover and leave to stand for 5 minutes.
Pour into individual soup plates and garnish with a pinch of hot paprika. Serves 4.