2 tablespoons olive oil, divided
2 cups lightly cooked beef stew meat
1 tablespoon minced garlic
1 cup dry white wine
1/2 teaspoon salt and 1/4 teaspoon ground black pepper
1/2 cup potato starch
1 portion olive oil, spooned out
1 (8 ounce) package cream cheese, softened
1 1/2 ounces spinach, chopped
salt and pepper to taste
E boil beef and onion in 1 1/2 inch cubes in salted water. In 1/2 cup of 1-quart broth, juice and salt, combine raisins and wine; whisk just until soupy. Cube potatoes and puree round peas and flour. Remove fat. Cream together 1/2 cup of milk and 1/3 of flour. Place mixture in broth. Stir in grated onion and reserved corn.
Reduce heat to medium. Add 4 ounces dried spinach; whisk until nearly dry; season with salt and pepper. Stir in remaining 3/4 cup milk and reserve soup, cover and simmer for 20 minutes. Thin with cold water.
Stir in pureed spinach and remaining 3/4 cup ground beef in soup. Bring to a boil, then simmer.