Spinach Soup

File:178268778.jpg

Spinach Soup

Description

Makes 4 to 6 servings.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, cut into small dice
• 3 green garlic, white part only, sliced very thin
• kosher salt
• 1 medium potato, peeled and diced
• 4 cups chicken stock or water
• 1 cup Italian parsley leaves
• 2 bunches fresh spinach, stems removed or 1½ pounds baby spinach
• black pepper in a mill
• 2 teaspoons minced fresh chervil or 1 teaspoon minced fresh tarragon
• 3 tablespoons crème fraîche, stirred until fairly thin

Procedures

1. Heat the olive oil in a large soup pot set over medium-low heat, add the onion and green garlic and saute until limp and fragrant, about 8 to 10 minutes.
2. Season with salt, add the potato and saute 3 minutes.
3. Pour in the water or stock, increase the heat to medium and simmer until the potato is tender, about 15 minutes.
4. Add the parsley and the spinach, stir until the spinach is wilted and remove from the heat.
5. Cover the pot and let rest 5 minutes.
6. Puree with an immersion blender.
7. Taste, correct for salt and season with several turns of black pepper.
8. Add the chervil or tarragon and serve immediately, with a splash of crème fraîche, if using.