1/2 cup julienned fresh spinach (1/8 inch julienned)
How to make it
Prepare a roux: Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.
Saute onions in 2 tablespoons butter over medium heat until golden brown. Add garlic and continue to saute 1-2 minutes. Remove mixture from heat and puree in food processor.
Prepare chicken base: Dissolve chicken bouillon cubes in hot water. In a small dutch oven or heavy pot, heat tomatoes, ketchup, vegetable juice and chicken base over medium-low heat. Add pureed onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine. Simmer 15 minutes. Whisk in roux and simmer an additional 30 mintes over medium-low heat. Whisk in cream. Add spinach. Serve immediatley with a crusty italian bread or cool and refrigerate.