This can be the best soup in the world if the spinach isn’t overcooked. Use as little stock as necessary to cook the leaves, puree the soup quickly, and then thin the soup, while still hot, to the desired consistency. This way the spinach will retain its bright green color. There are many variations of spinach soup, but first let’s get down to basics.
Melt the butter in a large, wide heavy saucepan over medium heat. Add the onions and cook until translucent, about 7 minutes. Add the potato and
Increase the heat to high. Start adding the spinach leaves by handfuls, pushing the leaves under the hot stock, until all of the spinach is submerged. Quickly heat to boiling, then remove from the heat. Using a slotted spoon, transfer about half the solids to a blender and puree. Pour into a bowl and puree the remaining solids.
Thin the soup first with the hot stock in the pan, then with the remaining stock, also heated. Season to taste with salt, pepper, and nutmeg. If the spinach has an earthy or slightly bitter taste, add enough cream to smooth it. You may not need any cream at all if the spinach is young and sweet.
For a Greek accent, stir 3 large egg yolks mixed with
Stir in 2 eggs mixed with
© 1998 Joyce Goldstein. All rights reserved.