Healthy, full of vitamins and iron, this spinach soup is easy to make and full of flavor. It reminds me so much of another soup my mom used to cook back in Poland: sorrel soup, which back home was usually was served with hard boiled eggs. No wonder, since sorrel has lemony notes, and this soup has a nice, lemony flavor.
1 tablespoon of unsalted butter
2 medium onions, chopped
1 clove of garlic, sliced
2 medium potatoes, peeled and cut into ½ inch cubes
5 cups of chicken broth
10 ounces of fresh spinach
Juice from ½ lemon
¼ cup of heavy whipping cream
In a large pot, heat butter on medium heat, add onion and garlic and cook gently until soft and translucent but not browned.
Add potatoes and chicken broth, bring to a boil and simmer for 10 minutes or until potatoes are soft.
Add spinach and simmer for 5 more minutes. Remove soup from heat and let it cool a little.
Using an immersion blender, blend soup until smooth.
If you do not have an immersion blender, use a regular blender and blend in small batches, pouring back into the pot after each small batch is blended.
Add lemon juice and cream. Season soup with salt and black pepper and serve; garnish with chives if you wish.
Spinach soup can be made 2 days ahead, but, if you do so, add lemon juice and cream just before serving.
This recipe will make 4 servings.
Prep time 10 minutes.
Cook time about 30 minutes.
Inspired by a recipe found at the House & Garden website (www.houseandgarden.co.uk).
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