Spinach Espuma Soup

.5 cups Chicken stock
1 cup spinach (freshly blanched or frozen)
.75 cups heavy cream
1 pinch of salt
1 pinch of  nutmeg
1 pinch white pepper
Puree the spinach with cold broth or stock in a blender until smooth and strain through a fine mesh sieve. Add the heavy cream, season to taste, and put into a 1 pint whipper. Screw on 1 cream charger and shake vigorously.

Try Spinach Espuma Warm:
Prepare the ingredients in warm stock, put into a 1 pint whipper and foam. Serve immediately.

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