(for about 150 people)
10 white onion, rough chop
1 c chopped garlic
1 c melted butter
10# spinach
6 qt heavy cream
2 lbs whole butter
Saute onion and garlic in butter, add spinach and cook until wilted.
Add 5 gallon chicken stock, bring to boil and simmer for 30 minutes.
Thicken with roux, about 60 oz for 5 gallon or 12 oz per gallon. Roux is 50%
butter melted and 50% flour. Add cream and butter.
Simmer 30 minutes to cook out flour/puree and strain.
Season with (to taste)
Lemon Juice
Salt
Pepper
Tabasco
Worcestershire
(for less than an army)
2 lbs fresh spinach, washed well
1 ea yellow onion, rough chopped
2 TBSP fresh garlic, chopped
1/2 gal chicken stock
8 oz roux (1/2 fat 1/2 flour)
2 cup cream
1/2 lb butter
2 ea lemons, juice of
Worcestershire and Tabasco to season
chicken base to season
croutons to garnish
Saute onion and garlic in a little oil; add spinach and saute until wilted. Add chicken stock and bring to simmer for about 30 minutes. Puree with hand held mixer and strain. Return to heat and incorporate roux. Finish with cream, butter and other ingredients to adjust seasoning.
Courtesy of
Thomas C. Tompkins
Executive Chef
Omni San Antonio Hotel
Recipes Index