RCI-SP.002.0207.001
Spinach Soup
Makes 4 to 6 servings.
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- yellow onion1 smallcut into small dice
- green garlic3 unitwhite part only, sliced very thin
- 1 unit
- potato1 mediumpeeled and diced
- 4 cups
- Italian parsley leaves1 cup
- fresh spinach2 bunchesstems removed or 1½ pounds baby spinach
- black pepper in a mill1 unit
- minced fresh chervil or 1 teaspoon minced fresh tarragon2 teaspoons
- crème fraîche3 tablespoonsstirred until fairly thin
Method
1
Peel and dice the potato into small cubes and finely chop the yellow onion. Wash the fresh spinach thoroughly and set aside.
5 minutes
2
Heat olive oil in a large pot over medium heat and sauté the chopped onion until softened and translucent, stirring occasionally.
5 minutes
3
Add the diced potato to the pot and stir to coat with the oil and onion. Cook for 2 minutes to lightly toast the potato.
2 minutes
4
Pour in the chicken stock or water, season with kosher salt, and bring the mixture to a boil over medium-high heat.
5 minutes
5
Reduce heat to a simmer and cook until the potato cubes are completely tender when pierced with a fork.
15 minutes
6
Add the fresh spinach to the pot and stir until fully wilted, cooking for about 2 minutes.
2 minutes
7
Remove the pot from heat and use an immersion blender to purée the soup until smooth and velvety. Alternatively, transfer in batches to a standing blender.
3 minutes
8
Return the soup to low heat, stir in the crème fraîche until fully incorporated, adjust seasoning with additional kosher salt to taste, and serve warm.
3 minutes