Makes about 12 (4-ounce) shooters
1 tablespoon olive oil
1 shallot, chopped
16 ounces vegetable stock
½ pound potatoes
7 ounces baby spinach
Small handful fresh dill, plus a bit more for garnish
⅛ teaspoon cayenne
⅛ teaspoon nutmeg
1 teaspoon sea salt
Crème fraîche or sour cream, for serving
Put the olive oil and shallot in a soup pot over medium heat and cook until the shallot becomes translucent, 3 or 4 minutes.
Add the vegetable stock and potatoes and increase the heat to medium-high. When it boils, reduce the heat and cook until you can easily insert a knife into the potatoes, 20 to 30 minutes. At this point, you can turn off the heat and add the spinach, dill, cayenne, nutmeg and sea salt. Let the spinach wilt and transfer to a blender.
Blend until the soup is a fine, smooth liquid. Reheat if you need to before serving or refrigerate until you’re ready to serve.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
