Spinach Soup

Description Edit

Makes 4 to 6 servings.

Ingredients Edit

Directions Edit

  1. Heat the olive oil in a large soup pot set over medium-low heat, add the onion and green garlic and saute until limp and fragrant, about 8 to 10 minutes.
  2. Season with salt, add the potato and saute 3 minutes.
  3. Pour in the water or stock, increase the heat to medium and simmer until the potato is tender, about 15 minutes.
  4. Add the parsley and the spinach, stir until the spinach is wilted and remove from the heat.
  5. Cover the pot and let rest 5 minutes.
  6. Puree with an immersion blender.
  7. Taste, correct for salt and season with several turns of black pepper.
  8. Add the chervil or tarragon and serve immediately, with a splash of crème fraîche, if using.

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