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