I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 294/524 (from Julie's count)...but really 659

Tuesday, April 29, 2014

Vegan Potage Crème d'Épinards

[Cream of Spinach Soup]

...this is basically the same recipe as the Vegan Potage au Cresson...you just use spinach instead of Water Cress...
...and you cut the leaves in chiffonade...
...and add them to the cream soup...which you don't purée...
...it makes a delicious and pretty first course...
...I think I've loved all of the cream soups I've made so far...I'll defnitely make this again...

Substitutions:
Earth Balance for the Butter
Vegan Chick'n stock...I used G. Washington's Golden
....or you could make your own stock
Vegan Cream for the cream - I used soy milk mixed with soy milk powder
...and flax seed goo...for the egg yolks...

Recipe here: Mastering the Art of French Cooking
p. 43

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