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SPINACH BISQUE WITH SOUR CREAM




Source of Recipe


Maclinda


List of Ingredients




Makes 4 servings

1/4 cup (1/2 Stick) butter
1 large onion, chopped
6 cups no-fat low-salt chicken broth
10 ounces spinach leaves, large stems removed and
thoroughly cleaned
2 fresh parsley sprigs
1 large fresh thyme sprig
1 small serrano chili pepper
2 tablespoons dry Sherry
Sour cream



Recipe



Melt butter in heavy large Dutch oven over medium
heat. Add onion; sauté until almost tender, about
8 minutes. Add broth, spinach, parsley, thyme and
whole chili; bring to boil. Reduce heat; simmer 45
minutes, stirring occasionally. Discard thyme sprig
and chili. Puree soup in blender in batches. Return
to pot. Add Sherry and simmer 5 minutes. Season with
salt and pepper to taste. (Can be made 1 day ahead.
Cover and chill. Rewarm before continuing.) Ladle soup
into bowls. Top with a dollop of sour cream.

Makes 4 servings