Spring Soup (at the end of summer)

I am unsure why this is "spring" soup, except that spinach is a winter/spring vegetable. Today there is fresh spinach year-round. If making in advance, do not add the creme fraiche until the re-heat. I added some of the soup to the creme first to warm it, then added that back into the soup. This will avoid any chance of curdling.

Recipe By :Perla Meyers
Serves: 6    

10 ounces  fresh spinach -- well rinsed and stemmed
  4 Tablespoons  butter
1/2 cup  ham -- diced
  1  cup  scallions -- finely minced
  3 Tablespoons  flour
  1 cup  peas -- cooked
  6 small  mushroom -- stems removed and thinly sliced
   salt and pepper
 1/2  cup  creme fraiche -- up to 3/4
  2 Tablespoons  fresh parsley -- minced for garnish

In a large saucepan heat 2 cups stock. Add the spinach and cook for 3 to 4 minutes, until the spinach leaves are wilted. Remove from heat and cool.

Puree the spinach/stock mixture in a blender until smooth. Pour into saucepan, add the remaining stock, and heat over low heat. Set aside.

In a heavy 3 quart saucepan melt the butter. Add the ham, cover, and cook for 2 to 3 minutes over low heat.

Add the scallions, again cover and simmer until scallions are soft, but not brown.

Add the flour until thoroughly incorporated into the mixture. Cook out rawness (3 minutes or so).

Remove the saucepan from the heat and add the spinach-stock mixture all at once. Whisk until smooth and well blended.

Return the saucepan to the heat and bring to a boil. Reduce the heat and simmer for 5 minutes.

Add the peas and mushrooms and season with s&p. Heat but do not boil. (Mushrooms should not soften)

Fold creme fraiche into the sop. then taste and correct seasoning.

Garnish with parsley or a mix of parsley and chives. (I found that this was unnecessary. The spinach provides the green garnish)

Serve hot.

Source: "Perla Meyers' From Market to Kitchen Cookbook"