Return to Content

Cold Bisque of Fresh Spinach, Noilly Prat

Cold Bisque of Fresh Spinach, Noilly Prat
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 10-12

Pretty and refreshing -- with lots of pizzazz from the generous amount of vermouth. --Lovett’s by Lafayette Brook, Franconia, New Hampshire

Ingredients:

  • 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
  • Sour cream

Instructions:

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.
Updated Wednesday, April 2nd, 2008

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2