Spinach Soup


This is my favorite soup to make in a hurry. We save our the lovely greens from the market for salads and such and get the large clamshells of spinach from the grocery store for this recipe. Make a nice large batch- this soup freezes well and dresses up nicely with a touch of creme fraiche or handful of crisp, fresh croutons.



Spinach Soup

  • 2 Tbsps Butter
  • 1 Medium onion, diced
  • 1/4 cup Flour
  • 2 lbs. Fresh spinach
  • 3 cups Vegetable broth
  • 2 sprigs Fresh thyme
  • 1 to 2 tsps Fresh lemon juice
  • 1 Tbsp Olive oil
  • 1/2 cup Heavy cream


Spinach Soup

  1. Melt the butter over low heat. Add onion and thyme and stir until the onions are translucent. Add the flour all at once and stir until a golden paste forms.
  2. Slowly start adding the stock, stirring the whole time, slowly in 3 stages, until the soup is uniformly thickened.
  3. Season to taste and add the spinach. Be sure to nearly over-season to avoid an under seasoned soup once the spinach is added. Cook for another 2-3 minutes.
  4. Puree, taste and adjust seasoning. Add half the lemon juice, adding more if desired. Mix the remaining lemon juice with olive oil and drizzle over soup. Serve with a touch (or two) of heavy cream, if desired, or with a handful of croutons.