RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Borscht, Cold Spinach - dairy
This is from a favorite cookbook. The author is a purist about flavor but not a slave to technique, so he simplifies preparation as much as possible. That includes using frozen instead of fresh spinach, in this case. Little work and cool food make for the right combination for summer weather, IMO. Ruth From "Memoirs and Menus -- Confessions of a Culinary Snob" by Georges Spunt Cold Spinach Borscht ~~~~~~~~~~~~~~~~~~~~ 1 10-oz. package frozen leaf spinach 2 cups water 1 tsp salt 1/4 tsp white pepper 1 tsp sugar 1 Tbsp lemon juice 2 egg yolks 2 cups light cream Slices of hard-boiled eggs and cucumber for garnish Sour cream Cook spinach in water with salt, pepper, sugar and lemon juice until it is tender. With a slotted spoon, remove about 1/2 cup of spinach leaves. Chop them coarsely and set aside. Put the remaining spinach and liquid in the blender. Whirl at high speed for a few minutes until the spinach is pureed. Cool. Beat egg yolks until light. Blend some of the spinach soup into the egg and then combine with the remaining soup. Add the cream. Chill and garnish with the reserved chopped spinach, slices of hard-boiled egg and cucumber. Top with a dab of sour cream. Serves 4.
