Spinach Soup for the holidays, from Miami caterer Barton G.:
Ingredients:3 bags fresh spinach2 tsp olive oil2 cups diced leeks3 cups chicken stock1 cup soy milk (or 2 percent milk)½ tsp saltpinch black pepper
For garnish (each bowl):3 pcs golden beets3 pcs red beetschivescrème fraiche
Sauté spinach and leeks in olive oil until spinach is wilted but still bright green (about 3 minutes). Add chicken stock and simmer. Remove from heat. Cool slightly.
Transfer soup to a blender and puree until smooth. Return to pan. Stir in soy milk, salt and pepper and heat through.
To serve: Line the inside edge of each bowl with alternating red and golden beet slices. Ladle in soup. Top with crème fraiche and chives.