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
Directions:
Sauté the onion and garlic
In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 3 to 4 minutes. Add the garlic and sauté for 1 minute more.
Cook the spinach
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.
Puree the soup
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, Soup, by Georgeanne Brennan (Oxmoor House, 2006).
In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 3 to 4 minutes. Add the garlic and sauté for 1 minute more.
Cook the spinach
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.
Puree the soup
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, Soup, by Georgeanne Brennan (Oxmoor House, 2006).
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