Spinach has been observed to have the following properties:
These observations, coupled with the fact that spinach is one of my favourite vegetables, led me to the following determination:
- spinach, organic spinach in particular, must be eaten or cooked within 48 hours of purchase
- time spent cooking spinach breaks down to 20% making the recipe; 30% cleaning the spinach; and 50% wondering if you've actually got that spinach clean
That way, someone else has to worry about the cleanliness and timeliness of the spinach.
- when eating out, spinach must be ordered
However, today all the factors came together. Our food was delivered yesterday, with spinach; and today is my day off, so I can cook it well before the sell-by date; and since it's a day off mid-week (not full of brunches and other social responsibilities the way weekends are), I can take a leisurely approach to the cleaning process. And voila: spinach soup.
Years ago Winnifred taught me her cook-by-colour concept. She finds it aesthetically pleasing on multiple levels to use all similar-coloured ingredients in a dish. So for this soup I used: virgin rosemary-infused olive oil; scallions; celery; spinach; and, it must be said, garlic, which I posit as the mood-ring of savory ingredients. The result was indeed a very green soup that looked very nice in some bone-white Chinese bowls, and tasted just dandy.