Spinach and White Bean Soup with Anchovy Froth

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.