Springtime Cream of Spinach Soup Recipe
This soup is one of the most luscious ways we know of to eat our spinach–and spinach is one of the healthiest foods we can eat, offering many benefits for our eyes and hearts, helping to reduce our risks of stroke and cancer, and even aiding memory.
Grab yourself one of those great little bags of pre-washed spinach from the store and you’ll have a nourishing and flavorful pot of spinach soup in no time–this recipe is really quick to make.
3 tablespoons unsalted butter
2 large onions
2 cloves garlic, lightly crushed
5 cups vegetable stock
1 1/2 pounds fresh spinach, washed well, stems removed
1/2 cup heavy cream
3 tablespoons unbleached all-purpose flour
Salt and freshly-ground black pepper, to taste
1 or 2 tablespoons freshly-squeezed lemon juice, to taste
Several fresh basil leaves
1. In a heavy-bottomed soup pot, melt the butter over medium heat, add the onions and garlic and cook stirring for about 15 minutes until the vegetables are golden but not crispy or browned.
2. Add half of the vegetable stock and all of the spinach. Bring to a boil, cover the pot, and cook until the spinach has wilted, about 5 minutes. Remove soup pot from heat.
3. Transfer the spinach and other solids to a food processor and puree, then stir back into the pot. Add remaining stock and bring the mixture to a simmer.
4. Whisk the cream and flour together in a small bowl, then add this mixture to the pot and whisk to blend thoroughly. Reduce heat slightly and allow soup to cook, stirring frequently, for 10 minutes, until thickened. Add salt and pepper to taste.
5. When you are ready to serve the soup, add lemon juice to taste. Slice basil leaves into thin ribbons and sprinkle a few on each serving.
Serves 6 to 8.
Inspired by Soup Makes the Meal, by Ken Haedrich (Harvard Common Press, 2001).