Fish and Spinach Soup


3 cups chopped spinach
5 cups chicken stock or water
4 tablespoons butter
2 onions, peeled and grated
1 carrot, peeled and grated
1 tablespoon flour
Bouquet garni (see pages 15-16)
2 peppercorns
Salt and pepper
1/4 cup dry white wine
1 pound flounder fillets, cut into 2- to 3-inch pieces


Combine spinach and ½ cup stock in saucepan. Bring to a boil, reduce heat, and simmer, uncovered, 5 minutes. Press through food mill and set aside. Melt 2 tablespoons butter in soup kettle, saute onions and carrot until tender. Sprinkle with flour and blend with whisk. Slowly add remaining 4-½ cups stock and stir until smooth. Add pureed spinach, bouquet garni, and peppercorns. Season with salt and pepper to taste. Bring just to a boil, reduce heat, and simmer, partially covered, 10 minutes. Heat remaining 2 tablespoons butter in skillet. Add wine, bring mixture to a boil, reduce heat. Add flounder, cover, and simmer 5 minutes. Spoon flounder into soup bowls and cover with hot soup.


Serves 4


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