by John Ryan
This soup is the just the ticket for those early markets, when about all you find are strawberries, scallions and tender young spinach at farmer's markets. Put long-simmering soups out of your mind. This one is fast, tasty, and almost too simple to believe.
3-quart soup pan
1 bunch scallions
1 tablespoon butter
1 teaspoon minced garlic
8 cups chicken broth
4 cups loosely packed spinach leaves, chopped
Ground nutmeg to taste
Ground pepper to taste
1. Slice the green onions thin. Use most of the green part as well as the white. You should have a healthy cup. Gently cook the onions in butter.
2. Stir in the garlic when it's minced and let it soften for a few minutes. You want to cook away the garlic's raw bite without browning it.
3. Add the broth and bring to a simmer.
4. Meanwhile, wash and roughly chop the spinach. Just before serving, add the spinach and cook for 2 to 3 minutes. Grate nutmeg and grind pepper into the soup to taste and serve.
Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.
This page created June 2000
Copyright © 1994-2018,