Creamy Spinach Soup
Experience the comforting embrace of this velvety Spinach and Baguette Soup. With each spoonful, you'll savor the harmonious blend of tender spinach, fragrant garlic, and zesty lemon zest, all enriched by a touch of cream. This simple yet indulgent soup is a delightful fusion of flavors that will warm your soul on a chilly evening.
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter
- 1/4 yellow onion, finely chopped
- 1 garlic clove, minced
- 4 cups chicken broth
- 2 slices day-old baguette
- 4 cups packed baby spinach
- 1/4 cup heavy cream, plus more for drizzling
- Finely grated zest of 1 lemon
- Salt and freshly ground pepper, to taste
Instructions
- <b>Saut&#233; the onion and garlic</b>
- In a large saucepan over medium heat, melt the butter. Add the onion and saut&#233; until translucent, 3 to 4 minutes. Add the garlic and saut&#233; for 1 minute more.
- <b>Cook the spinach</b>
- Add the broth and the bread slices, reduce the heat to low, cover and simmer for 10 minutes. Add the spinach and continue to simmer until the spinach is wilted and bright green, about 5 minutes more.
- <b>Puree the soup </b>
- Using a food processor or blender, process the soup to a smooth puree. Return the soup to the pan. Add the 1/4 cup cream and the lemon zest and reheat to serving temperature. Season with salt and pepper.
- Ladle the soup into bowls. Drizzle each portion with cream and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Soup</I>, by Georgeanne Brennan (Oxmoor House, 2006).
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