Right now spinach is in abundance. It’s a great time to make a batch of spinach soup. This recipe will freeze well too, so you can keep some for later when the spinach crop wanes.

Ingredients

  • 1-1/2 cups yellow onion roughly chopped
  • 1 cup chopped celery
  • 3 cloves garlic–minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 6 cups water (plus more if needed)
  • 1-1/2 small baguettes cut small
  • 1-1/2 lb spinach
  • 1 cups heavy cream
  • 1/2 tsp nutmeg
  • 2 tsp salt
  • 1/2 tsp black pepper
  • Grated zest of 1 lemon

Directions

  • Saute onion, celery and garlic in oil and butter until very soft
  • Add bread and spinach and cook for 10 mins on low/medium heat
  • Add 6 cups of water and other remaining ingredients
  • Puree until very smooth
  • Add rest of water as needed to get good taste and consistency
  • Adjust seasonings to taste
  • Serve with a swirl of cream
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