Mise En Place: Serves 4-6
- 2 slices of bacon (uncooked ) cut in to vertically into slices
- 1 Medium Onion (diced)
- 2 Garlic Cloves (minced)
- Pepper to taste
- Salt to taste (optional)
- 2 Tables of Unsalted Butter (optional)
- 6 Medium Potatoes (Washed, Peeled, Medium Diced)
- Low Sodium Chicken Stock 3 – 4 cup (Water is Optional)
- Light Whipping Cream 6 oz.
- Spinach 8 Oz. *Frozen or Fresh
Equipment: 1 Medium skillet / 1 double broiler or small saucepan / 2 heavy bottom saucepan / Blender
Step 1: In a medium skillet, cook bacon on a low setting to render fat (length of time may vary average 15 mins.) remove bacon and set aside. Using the fat, add the onions and garlic, sweat until translucent.
(Remove and aside, leaving the fat in place you will use this to saute the spinach at the end)
Step 2: For best results using a double boiler lightly steam spinach or cook with in small saucepan *gently press and remove all liquid. Set aside.
*If using fresh spinach hold for step 7.
Step 3: Place diced potatoes in a saucepan and pour chicken stock just enough to cover ,bring to a boil then simmer on low until potatoes are tender – let cool 10 mins. – spoon potatoes to be blended leaving the remaining stock in place.
Step 4: In increments, pure the cooled potatoes to a smooth light consistency, return to the pureed potatoes in the original pan with chicken stock, repeat the process until the step is complete.
Step 5: Next combine the onions and garlic in potato mixture to flavor.
Step 6: Pour Cream clean saucepan bring to a light boil reduce to low heat and let simmer for 10 min. stirring occasionally so as not to scorch.
Step 6: Lightly stir cream in the potato mixture until for desire texture – however soap should not be thin.
Step 7: Lastly lightly saute’ spinach in the bacon fat – removed the spinach and fold in the the soup (taste for seasoning) or optional bowl soup and top spinach as an individual garnish.
This soup is fresh and velvety! If you love seeing things come together this dish will speak to the heart of your culinary soul; patience and attention is all that’s required. I chose this recipe to start off because of its restaurant quality (if using the chicken stock, bacon fat and cream) and that’s economical.
It’s a perfect change for in house lunch meetings or to enjoy on cool spring evenings. Enjoy this with a side garden salad Champagne Vinaigrette , crusty loaf and fruit!