2 T unsalted butter
1/2 c chopped onion, shallot, leek, or scallion (white part only)
4 c chopped spinach leaves, stemmed, stems reserved, if you like
6 c chicken or vegetable stock
1/4 t salt and 1/4 t pepper, or to taste
2 T creme fraiche or sour cream, optional
2 t chopped fresh chives, or chopped scallion greens, optional
1. In a large saucepan or soup pot, over medium heat, melt the butter. When it foams, add the onion, and spinach stems, if using. Saute until the onion softens, around 5 minutes (less for shallots). Add the spinach leaves and stir until wilted, about 2 minutes.
2. Now, at this point you can scrape the mixture into a blender, add 1 cup of the stock, cover tightly and puree the mixture. Or you can leave the mixture as is.
3. Return the puree to the pot. Add the rest of the stock and bring to a simmer. Add the salt and pepper and remove from the heat.
4. Stir in the creme fraiche or sour cream, if desired. Ladle the soup into bowls and garnish with chives.
*Bonus recipe! Cold Spinach Sauce
This is for the pureed version of the soup. Mix equal parts cold soup and mayonnaise
Delicious on fish or chicken, over grains…