Cream of spinach soup (Potage à la Florentine) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • spinach
  • heavy cream
  • nutmeg
  • chicken stock
  • rice
  • egg yolks
  • EYB Comments

    Can be hot or cold.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can be hot or cold.

  • twoyolks on January 17, 2014

    This is particularly good with fresh bread dipped into it.

  • Delys77 on February 25, 2013

    Pg. 9 I love this soup. I was worried the long cooking of the spinach would affect its taste and flavour but it didn't, the soup comes out a brilliant green with the earthy flavour of the spinach. Be sure to blend thoroughly to get all the rice properly incorporated as this gives the soup a lovely body. I also loved the rich flavour of the liaison of egg and cream (I used half and half with a touch of cream). I omitted the final butter emulsion and it was delicious without it.

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