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- Cream of Spinach Soup
- (Zuppa di Spinaci)
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Ingredients:
For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Cream Soup:
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1 lb and 2 oz (500 grams) frozen chopped spinach, thawed
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2 onions, finely chopped
1 and 1/2 oz (40 grams) butter
1 and 1/2 oz (40 grams) plain flour
3 tablespoons lemon juice, strained
2 tablespoons double cream (plus extra to garnish)
Salt and pepper
Paprika, to garnish (optional)
Directions:
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- Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
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 about 5 minutes until softened.
Stir in the flour and cook, stirring constantly, for about 2 minutes, then gradually stir in the hot meat stock.
Add the spinach and simmer for another 20 minutes.
Stir in the lemon juice, then transfer to a food processor and process to a puree.
Pour into a saucepan and season with salt and pepper to taste.
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- 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 paprika. Serves 4.
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