Fresh Spinach Soup!

spinach soup. go ahead, make fun of the color, but this is soup is a hug in a bowl. super quick, ultra airy, velvety smooth and fresh. start with butter and onions, add flour to make a velouté then use a blender to chop and aerate. easy. here’s how martha taught me to do it:

you’ll need:

2 bunches spinach, ends removed, washed
1 yellow onion, chopped finely
5 tablespoons butter
white pepper, finely ground
¼ cup + 1 tablespoon flour
stock (chicken or veg)
cream (totally optional)

boil a large pot of salted water. blanche spinach for 30 seconds, remove with spider and place directly into a salted ice bath. swirl with your hand. when spinach is completely cooled. remove from ice bath and squeeze out excess water.

in a dutch oven, add butter, when butter melts add onions. sauté for at least 6 minutes do not brown. salt and pepper the onions. when tender, add flour and stir for at least 1 minute. do not brown flour. add stock until the consistency of heavy cream. bring to a boil and then reduce heat and simmer for 10 minutes. there’s your velouté. put velouté in a blender with the center of the blender cap removed. if you choose not to remove the center piece of the blender top, you will have a mess on your hands, try it and see. add velouté to blender to fill blender about ⅓ full. add ⅓ of the spinach and blend. repeat until all velouté and spinach are blended. add soup back to dutch oven and warm through. adjust consistency with stock. serve with a splash of cream. FRESH.

note: after you blend the soup, warm gently and do not bring back to a boil that will darken the green color. don’t do it! you want it fresh green!