WITH fried baguette
This is a great way to get a whole lot of greens into a meal—the creamy potato in the soup is comforting and familiar, the lemon bright and fresh.
Put the potatoes,
Coarsely chop the remaining
Add the spinach and lemon juice to the soup and use an immersion blender to puree until it’s as smooth as possible—this could take a few minutes. Season with more salt, if needed. Serve the soup, topping each serving with almonds.
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