Name: Spinach Soup
Yield: Serves 6 to 8
Ingredients: About ¼ cup heavy cream if needed; Pinch freshly grated nutmeg; Salt and freshly ground pepper; 10 to 12 cups loosely packed trimmed spinach leaves (about 6 bunches), rinsed well and drained; 2 to 3 cups Chicken Stock; 1 russet potato, peeled and thinly sliced; 2 medium onions, sliced (about 2 cups); 4 tablespoons unsalted butter

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

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.