Spinach Soup
Ingredients
1lb Fresh baby spinach
2T Extra-Virgin olive oil
3 Cloves of garlic, chopped
2 Shallots, chopped
2T Salted butter
1T Brandy
1 Spring of rosemary
4C Water
4T Heavy Cream
Salt
Black Pepper
Shaved Pecorino Romano
Directions
Bring a large soup pot of salted water to a boil. Add the spinach and cook for 3 minutes. Drain and set aside.
In the same pot heat olive oil over medium-high heat. Add shallots and butter and sauté until translucent. Add garlic and cook for an additional minute. Add the brandy and rosemary spring and cook for 1 to 2 minutes.
Transfer the spinach to the soup pot. Add the water and salt and pepper. Bring to a boil and cook for 5 minutes. Remove rosemary spring, add cream. Using an immersion blender puree soup until smooth and finely blended.
Serve topped with shaved Pecorino Romano.
Cibo E Famiglia 