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

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Notes about this recipe

  • Eat Your Books

    Can be hot or cold.

  • SpatulaCity on November 10, 2023

    Oh my. This soup was beyond rich and was quite delicious to boot! Made as is, but needed an extra cup of water to thin its viscosity. Sacrilegious as this is… I think to a modern palate the soup would be cleaner and better tasting without the egg, cream and butter. I tasted it right after the initial purée and it was perfectly silky and delicious. After adding the yolk and cream it almost became TOO rich and thick and luscious, and I wished I could go back in time. But to each their own. I did not add the extra butter and can’t even imagine it. This soup and a French baguette for dipping was absolutely wonderful.

  • 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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