CHEZ PANISSE SPINACH SOUP
Adapted from "Chez Panisse Cooking" by Paul Bertolli. "Garnish the soup with garlic butter," Bertolli writes, "or swirls of crème fraîche thinned to the consistency of the soup and chopped nasturtium petals." He also suggests serving it with grated Parmesan, small buttered garlic croutons and extra-virgin olive oil drizzled over the surface. "Puréed spinach will turn a dull army green color within 20 minutes, so this soup should be blended, seasoned and served immediately."
Provided by Chef Kate
Categories Spinach
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a wide stainless-steel pot (at least a 5-quart capacity) over medium-low heat.
- Add three-fourths cup of water and the carrot, celery and onion. Increase the heat to bring the mixture to a simmer, then reduce the heat to cook at a low simmer, covered, for 20 minutes.
- Add 4 1/2 cups water and bring to a boil over high heat.
- Add the spinach and boil for 1 additional minute, stirring until all of the spinach is well-wilted. Do not cover the pot: volatile acids, which are released when the vegetable is heated, will condense on the lid, fall back into the pot and cause discoloration.
- Purée the entire mixture using an immersion blender, or pour into a blender to purée, and transfer the soup immediately to a hot tureen. Do not strain the soup.
- Season with 1 1/2 tsps. salt and a pinch of pepper, or to taste, garnish as desired and serve immediately.
Nutrition Facts : Calories 75.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 102, Carbohydrate 4.7, Fiber 1.9, Sugar 1.4, Protein 2.1
GARLIC SOUFFLE
This gentle, earthy soufflé first appeared on the menu of Chez Panisse, Alice Waters's groundbreaking restaurant in Berkeley, Calif., and was brought to The Times by Craig Claiborne and Pierre Franey, who called it "splendid." That it is. (The New York Times)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 250 degrees.
- Set aside three cloves of garlic for the basic sauce. Put the remaining garlic cloves in a small, shallow baking dish and add the olive oil, water, one-half teaspoon thyme, one bay leaf, salt and pepper. Cover closely and place in the oven. Bake one and one-half hours or until the garlic is totally tender. Baste the garlic pieces occasionally as they cook.
- Meanwhile, melt the six tablespoons butter in a heavy saucepan and add the flour, stirring with a wire whisk. Bring the half-andhalf and heavy cream to the boil in a small saucepan and add it to the flour and butter mixture, stirring rapidly with the whisk. When thickened and smooth, add salt to taste. Set the saucepan in a basin of simmering water.
- Tie the quartered onion, the reserved garlic cloves, one-half teaspoon thyme, the remaining two bay leaves, parsley sprigs and peppercorns in a small square of cheesecloth. Bring up the ends and tie them to make a bag. Add this to the sauce. Cover closely and let the sauce cook in simmering water about one hour, stirring the sauce occasionally. Remove the saucepan from the water and let it cool briefly. Remove and discard the cheesecloth bag.
- Increase the oven heat to 450 degrees.
- Put the baked garlic through a food mill, pressing to extract as much pulp and liquid as possible from the solids. Or press it through a sieve, using a pestle. There should be about one and one-half tablespoons. Add this to the cream sauce and stir.
- Add the egg yolks, the Gruyere or Swiss cheese and two-thirds cup of the Parmesan and beat well to blend. Add the cayenne, salt and pepper and blend well.
- Beat the egg whites until stiff. Add half of them to the cheese sauce and beat them in. Add the remaining whites and fold them quickly until well distributed.
- Generously butter a 12-inch oval, ovenproof platter. Pour in the souffle mixture. Sprinkle with the remaining cheese and thyme. Place on the top rack of the oven and bake 10 minutes until well browned.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 61 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 33 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 1 gram
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