Spinach Soup With Curry Foam

• 20 cups spinach young
• 1 tablespoon olive oil
• 2 onions medium, finely diced
• 1 clove garlic finely chopped
• 2 9/16 cups chicken stock
• 5 9/16 tablespoons double cream
• 1 gin tblp
• 5/8 cup semi-skimmed milk
• 1 teaspoon curry powder

1. Bring a large pan of water to a boil, blanch the spinach in it for 1 minute then immediately transfer to a bowl of iced water.
2. Heat oil in a saucepan, remove the spinach from the water, squeezing out any excess then saute in the pan along with the onion and garlic for 2-3 minutes. Season with salt and pepper. Pour in the stock, cream and gin, stir, cover and simmer for 5-10 minutes.
3. In a small pan, bring the milk to a boil. Add the curry powder and season with salt and pepper. Puree the soup until smooth and serve in bowls or glasses. For the foam, blend the milk until frothy, scoop out the froth and place on top of the soup.

young, olive oil, onions, garlic, chicken stock, double cream, milk, curry powder

Taken from www.yummly.com/recipe/Spinach-Soup-with-Curry-Foam-1406871 (may not work)