Spinach and Garlic Soup
(Zuppa Spinaci ed Aglio)
Ingredients:
4-5 cups tender spinach
1 quart vegetable stock
1 bulb of garlic, skin removed, smashed, and sliced
1/2 cup diced chives
3 tablespoons butter
1 tablespoon extra virgin olive oil
4 tablespoons heavy cream
2 tablespoons whole yogurt
Salt and pepper
Directions:
In a small bowl, combine the cream and yogurt and set aside.
Heat the butter and olive oil in a large pot over a medium-low heat until the butter starts to froth.
Add garlic, stir frequently and watch closely (the garlic should not burn or turn brown).
When the garlic is soft, pour in the vegetable stock.
Turn up heat, and bring everything to a boil.
Afterward, turn down and simmer gently for about 15 minutes.
Add the chives and spinach.
Turn off the heat.
Wait five minutes, then carefully puree the soup in at least three small batches.
Return the soup to the pot.
Add 3-4 tablespoons of the cream mixture.
Taste, and adjust the salt.
Turn heat to low, stir, and gently reheat soup.
Serve with splashes of the cream mixture. Makes 3-4 servings.