Spinach Soup with some fun toppings

When I scheduled my private dinner with my client, for her husband's birthday, she requested soup and fish because he loves both. I confirmed with her that I would make it happen and it wouldn't be together because although I love a fish soup, it's not often that I make it around here. I've cooked so much with squashes in the recent weeks I wanted to steer clear of the all-time favorite butternut squash soup. My other inspirational ingredient was spinach. When I heard that some farmers had spinach growing out of their ears, I knew they would appreciate me taking this off their hands. Not only was it a wonderful soup for a cold winter evening for the couple and their friends but it was a hit for the husband because his favorite vegetable is spinach.

Spinach Soup with boiled egg and Pancetta

Ingredients

2 eggs, boiled
4 ounces Pancetta, chopped
1 tablespoon butter
1 medium onion, coarsely chopped
1 clove garlic, minced
10 ounces fresh Spinach
1 tablespoon all purpose flour
2 cups water or vegetable stock
3/4 cups cream
Pinch of grated Nutmeg
1/2 teaspoon kosher salt
Black pepper, freshly ground to taste

Put eggs in single layer in a saucepan, covered by at least 1 inch of cold water. Bring the water to boil; as soon as the water starts to boil, remove the pan from the heat for a few seconds. Reduce the heat to low, return the pan to the burner and simmer for one minute.

After a minute, remove the pan from the heat, cover, and let sit for 12 minutes.
In a saucepan over medium heat, add chopped Pancetta and cook until crispy. Remove Pancetta from the pan and stir in butter and allow it to melt. Add onion, garlic and cook until onions are softened, about 3 minutes, stirring often. Reduce the heat if onions are browning too quickly. Add salt and pepper and continue to cook for 2 more minutes.

While the onions and garlic cook, wash the fresh spinach in cold water. Pat the spinach dry with a clean kitchen towel and stir into the pan with onions and garlic.

Add all purpose flour and cook for 1 minute. Whisk in the water or stock, 1/4 cup at a time initially, incorporating each addition before adding more. Stir in nutmeg and bring the liquid to a boil. Reduce heat to medium. Add cream and bring to a hard simmer, be sure not to boil the cream. Season to taste.

Using an immersion or stand blender, puree soup until desired texture. Serve warm with hard boiled eggs and crumbled Pancetta.

Makes 4 servings