Spinach and White Bean Soup with Anchovy Froth

Really simple. Really good. Anchovy Froth is a cheat’s Hollandaise to be honest. It is optional but worth the hassle.

175 g butter
1 large onion
2 garlic cloves
1 400 g can haricot or cannellini beans
400 ml milk
600 ml chicken or vegetable stock
300 g young leaf spinach, washed
Nutmeg
3 egg yolks
3 anchovy fillets
2 tablespoons lemon juice
cayenne pepper
salt and freshly ground black pepper

To make the soup, peel and chop the onion and garlic and melt 25 g of the butter in a large pan. Add the onion and garlic and cook without colour for 5-6 minutes until softened. Rinse the beans and add them to the pot with the milk and stock Season.

Bring to a boil, stir in the spinach and remove from heat. Leave to cool slightly, then puree in a liquidizer or food processor until smooth. Strain through a sieve into a clean pan. Check for seasoning  and grate in nutmeg to taste.

Melt the remaining butter in a small saucepan until it starts to boil. Chop the anchovies and whiz with the egg yolks and lemon juice in a blender or food processor until pale and creamy and then slowly pour in the hot butter with the motor running until the sauce thickens. Season to taste adding a pinch of cayenne and more lemon juice if needed.

Reheat the soup and serve each bowl with a swirl of anchovy froth with the rest on the side.

From my Cheat’s Dinner Party column in Stella. (Sunday Telegraph)
Cheat’s Dinner Party Stella 28th February 2010.

This entry was posted in April, Fish & Shellfish, June, March, May, Recipes, Soups, Starters, Vegetables and tagged , , , , , . Bookmark the permalink.

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