Elaines Beet And Spinach Broth
From chefelaine 14 years ago
- 45 minutes to make
- Serves 6
A lovely clear broth of beet and spinach juices, combined with homemade chicken stock, make this not only a delicious appetizer soup, but a HEALTHY one!
Ingredients
- 1 ½ lb fresh beetroots shopping list
- 2 tbsp raw sugar (this offsets the naturally bitter taste of boiled spinach) shopping list
- 1 tsp sea salt shopping list
- 2 ½ chicken stock (if you do not have homemade, a 720 ml Tetripak of ready-made is fine to sub with) shopping list
- 3 medium sized shallots, coarsely cut. You’ll be straining this soup once it’s cooked, so size of cutting is immaterial here) shopping list
- ½ lb fresh baby spinach leaves (coarse ends need NOT be trimmed for this recipe) shopping list
How to make it
- Combine all ingredients except the chicken stock.
- Cook on high flame for 30 to 35 minutes until the spinach is well wilted and soft.
- Strain this broth into a saucepot, reserving the strained leftover ingredients, as these are used for yet another recipe! NO WASTE in this kitchen if I can prevent it! :+D
- Now, add the chicken stock, and continue cooking on low flame another 10 to 15 minutes. The reason for the LOW flame is because once the chicken stock is added, high flame will cloud the appearance of the finished soup. The finished product should be clear, orangey-wine in color.
- Remove from heat, and serve immediately, or cool, and reheat slowly at serving time.
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