Spinach & Coconut Soup
by Irene Vlach
Ingredients
- 2 medium oignon, diced
- 1 Tbsp beurre
- 3 cups bouillon de poule
- 2 oz noix de coco, unsweetened, shreded
- 3/4 lb epinards, frais
- 1/4 tsp muscade
- sel
- poivre
Instructions
Fry the onions in the butter till golden but not brown. Add the chicken stock and coconut and simmer, covered, 10'. Add the spinach and simmer another 3', till the spinach is barely wilted. Puree the soup, return to the pot and season. Heat and serve.
Joanne Kates, p. 30.