This is a most delicious and unusual soup; rich, creamy, easy to whip up and perfect for Fall. My mother used to make it when I was growing up and it was always a favourite of mine. I’m not sure where the name originated but in doing a little research I found that the recipe dates back to the 1930’s and was hugely popular in hotels such as The Plaza in NY, all the way to The Devonshire Hotel in British Columbia. Although the original recipe was quite different in that the two main ingredients were peas and turtles, I think my mother’s version must be superior. Perhaps she took the liberty of changing it as I had two pet turtles as child and never was a fan of peas. God Rest little Timmy and Tommy.
Boula Boula Soup
1 TBLsp. Shallots, chopped
1/2 cup Butter
2 cups Dry white wine
1/2 cup Flour
3 cups Clam nectar
2 1/2 cups Whipping cream
1/4 tsp. Dry mustard (optional- because I hate mustard)
1/4 cup Spinach, cooked and pureed
6 TBLsp. Whipped cream
6 tsp. (or so) Grated parmesan cheese
salt and white pepper
1) In a saucepan, saute shallots in butter for 2 minutes. Stir in wine, cook until it is reduced by half. With a wire whisk, gradually stir in flour until the mixture is smooth.
2) Heat clam nectar to boiling and stir into mixture with whipping cream, dry mustard (if using) and salt and white pepper to taste. Cook the mixture over low heat until it is smooth and thickened, about 10-15 minutes.
3) Strain the soup through a sieve and stir in spinach.
4) Pour soup into bowls and top each serving with 1 TBLsp. of whipped cream and 1 generous tsp. of grated Parmesan cheese. Place under broiler for 2 to 3 minutes or until cheese is melted.
(Photos borrowed from Google)