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

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

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111