Intermixed with the clover and cilantro below, we have fresh spinach coming in right now. We eat it raw, sauteed, and in homemade cream of spinach soup.
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| Fresh spinach (amongst the winter weed crop) |
We pick a bucket full of fresh, tender spinach and wash it up real good. You'll want to make sure there is no dirt or grit in the spinach.
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| Washing a colander of fresh-picked spinach |
Pull out the trusty cast iron skillet and spoon in a dollop of Daisy's butter and melt.
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| Melting some butter in a cast iron skillet |
In a separate pot, cook down the fresh spinach in some chicken broth.
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| Cooking down the spinach |
Once the butter has melted, saute onions, garlic and jalapeno peppers in the skillet. When your vegetables have cooked down, add a couple tablespoons of flour. Let this cook for a few minutes and add it to the spinach/broth mixture.
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| This smells good when it is sauteing |
Pour it all into a blender and puree. You must do this in batches as it all won't fit.
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| Pureeing the spinach & sauteed veggies and flour |
Return it to the pot and boil and it will thicken up nicely.
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| The soup is coming along but not ready yet |
Now we mix three egg yolks...(notice how rich and yellow the yolks are from the pastured hens)
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| Healthy eggs from healthy hens |
...with 3/4 cups cream skimmed off the top of Daisy's morning milk.
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| 3/4 cups of fresh Jersey cream from Daisy |
Here is the mixture of the egg yolks and cream:
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| Cream & egg yolks mixed up |
Now add some of the hot soup to the cream and egg yolks.
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| Mixing some soup with the cream and egg yolks |
Pour it back into the soup and stir and add salt and pepper to taste.
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| Simmering soup is ready for eating. Get your spoon. |
Call the family because supper is on!
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Homemade Cream of Spinach Soup
I bet this guy would like a bowl of this:
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