Spinach & Potato Veloute with Blue Cheese Croutons

by Chef Raymond at Kingbridge Conference Centre & Institute

Yields 2.5 to 3 litres

Soup:

1/2 onion - finely diced
2 leek stalks - small, trimmed, cleaned & chopped
2 celery stalks - diced in small pieces
3 to 4 potatoes - peeled & diced in 1" pieces
3 bunches of spinach - washed & drained (roughly chopped)
60ml olive oil
2 litres chicken stock
salt & pepper to taste
500ml 35% cream (can sub with lighter cream)
pinch of ground nutmeg
1 bay leaf

Croutons:

1 loaf bread - slightly stale best, cut to 1/2", dice
1/2 bottle of a pilsner or dark lager beer
150grams of Ontario blue cheese - crumbled
45ml olive oil
 
Method:

1. Sweat the onions, celery and bay leaf in olive oil until translucent

2. Season with salt and pepper and a pinch of nutmeg

3. Slowly add stock

4. Add the potatoes and cook until very tender

5. Add spinach and simmer until just cooked to maintain colour

6. Check seasoning and add a bit more if desired

7. Remove bay leaf and puree well with hand held blender

8. Adjust the consistency with the stock to correct level (if needed)

9. Finish the soup with cream, adjust the seasoning one last time

Note: Remove large stems or stocks from spinach before chopping

Croutons:

1. Preheat oven to 325F (use the fan setting on a convection oven if you have it).

2. Place the diced bread in a large bowl and lightly moisten with the beer and olive oil (Do not use too much beer or the bread will not dry out evenly).

3. Spread the bread out on the tray and sprinkle with crumbled blue cheese.

4. Season with freshly cracked pepper and bake.

5. Periodically stir the crutons on the tray to ensure even baking. The time will vary widely depending on the moisture content of the bread, the amount of beer used and the oven, so you really just have to keep an eye on it until they are crunchy but not burned.