Sunday, May 18, 2008

Spinach and Green Garlic Soup

While making Molly's divine Spinach and Green Garlic soup, I was excited to realize everything going into the soup was fresh from Greenmarket or something I made. Last year I was busy freaking out about using chicken thighs instead of breasts, because they were so fatty. I never imagined I would handle whole chickens or make my own broth from scraps. One of the biggest pleasures I have found in cooking is knowing exactly what goes into my food...that and how methodical it is.

This soup is simple to put together and is very satisfying. It just feels fresh. I replaced the baby spinach with regular spinach as it was less expensive and easier to find. If you do this, I advise spending a bit of extra time removing the stem and veins. My only complaint is that the soup separates when refrigerated.

Next time, I plan to use more spinach so I get to get the beautiful jewel green swamp monster effect displayed in Molly's pictures.

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