Pretty and refreshing -- with lots of pizzazz from the generous amount of vermouth. --Lovett’s by Lafayette Brook, Franconia, New Hampshire
1 shallot, chopped
1 tablespoon butter
1 pound fresh spinach, washed
1-1/2 quarts cream of chicken base (or equal amount of canned cream of chicken soup, diluted)
1 cup light cream
1 cup Noilly Prat Dry Vermouth
Sauté shallot in butter, add spinach, cover, and cook only until tender. Combine with chicken base and thoroughly mix in blender. Stir in cream and chill, then add French vermouth. Serve in chilled cups, with a spoonful of sour cream on each.