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Spinach Soup

(Paul's  version)

Ingredients:

Directions:

• Melt butter in large soup pot and add salt, pepper, cardamom, garlic, and onion until soft

• In small fry pan, sauté mushrooms in butter until liquid is gone – set aside

• In large soup pot, add parsley and cook about 2 minutes

• Carefully add Bourbon or Rum ** and cook for 1 minute

• Add chicken stock and 2 cups of water and bring to boil

• Add potatoes and cook until soft

• In a separate covered pot with 2 cups water, blanch spinach (careful not to over cook)

• Add mushrooms to large soup pot and reduce heat to let flavours blend (about 5 minutes) stirring often

• Add blanched spinach (drained) to large soup pot and continue to simmer until spinach looks cooked

• Add cheese and simmer until cheese melts

• Puree with handheld immersion blender or in small batches in blender

• Add cream and return to simmer for 5 minutes

• Ladle into bowls and garnish with a shot of ground cayenne to taste and a sliver of red bell pepper

Serve with French bread cut on the bias

Don’t forget the real butter!