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Emerald Soup
Puff Pastry Pizza with
Prosciutto
Menu Plan for the week of March 29, 2013: Saturday's Recipes
Emerald Soup
Puff Pastry Pizza
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
The Emerald soup will be the first course for both this dinner and tomorrow's Lamb. It increases easily if you need it to serve more. It's equally good room temperature or cold.... Depends on the weather. You could use a purchased pizza crust rather than the Puff Pastry if you prefer. Tonight's vegetable is in the soup.
Emerald Soup Preparation and cooking time: 35 minutesI was given the recipe for this soup by the chef of Tidy Dols in London. It's bright green color and fresh taste have been a favorite for years. This makes enough to serve four.
1 onion
2 ribs celery
2 leeks
1 medium potato
1 tbs butter
10oz (300gr) fresh spinach
3 - 4 cups (24 - 32oz, 750 - 1000ml) chicken stock
more stock if needed to get desired consistency
2 tbs Greek yogurt, crème fraiche or sour cream for garnish
Roughly chop onion, celery and thinly slice leeks. (To clean leeks see techniques). Melt butter in medium saucepan over medium heat. Add onions, celery, leeks and sauté until softened. Roughly chop potato (peeling optional) and add to pan along with 3 cups chicken stock. Bring to a boil, reduce heat, cover and simmer until potatoes are done, about 15 minutes.
Pick through spinach, removing any bad leaves and thick stems. Add to soup when potatoes are done. You will probably have what seems like a huge amount of spinach but it will all fit - just add handfuls of leaves, stir into soup; when they are wilted, add more. When all of the spinach is in the pan and wilted, purée the soup, either in a blender or with an immersion blender. It should be a lovely bright green - thus the name... Add more chicken stock if desired. Keep warm until ready to serve. Serve with a dollop of yogurt in the center (you can draw a knife through to make patterns...)
Use regular 'pizza' mozzarella for this, as the fresh balls have too much moisture in them and make a soggy crust. The puff pastry makes a light and flaky crust and the pizza is ready in no time!
1 puff pastry
2 large tomatoes, thinly sliced
1 cup (4oz, 125gr) shredded or sliced mozzarella for cooking or pizza
4 thin slices Prosciutto, (3.5oz, 100gr)
1 tsp dried basil
1 tsp dried oregano
Lay the pastry crust out on a baking sheet.
Slice tomatoes as thinly as possible, 8 - 10 slices per tomato. Tear Prosciutto into small pieces. Arrange the tomato slices on the pastry. Lay the Prosciutto on top. Sprinkle with herbs, then cheese. Bake in a preheated oven, 400F (200C) for 20 - 25 minutes, or until crust and top are golden brown.
Cooking Schedule: 35 minutes for menu |
Slice tomatoes |
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