Spinach bisque with sour cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter (1/2 stick) |
| 1 | large | Onion(s), chopped |
| 6 | cups | Canned chicken broth |
| 10 | ounces | Pkg ready-to-use fresh spinach leaves large stems removed |
| 2 | Parsley sprigs | |
| 1 | large | Sprig thyme |
| 1 | small | Serrano chili |
| 2 | tablespoons | Dry sherry |
| Sour cream | ||
Directions
Melt butter in heavy large Dutch oven over medium heat. Add onion; saut until almost tender, about 8 minutes. Add broth, spinach, parsley, thyme and whole chili; bring to a 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. Ladle soup into bowls. Top with dollop of sour cream and serve.
Source: Norma at the Wharfhouse : Montego Bay, Jamaica
Bon Appetite March 1995
Submitted By DIANE LAZARUS On 03-14-95
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