top of page

Spinach Soup

30 min, 2 servings.

I took this recipe from one of my favorite food writers, Mark Bittman, who I find is a great master of minimalism and straightforwardness. This recipe is epitomizing the coexistence of simplicity and amazing flavor. Also, the super green color of it is all about spring and well-being.

1 lb (250 g) spinach (tough ends removed)

2 spring onions or 5 scallions

1 ½ cups vegetable stock

pinch of nutmeg

salt & pepper 

½ cup heavy cream

Combine spinach, onions and stock in a medium pan and turn heat to medium-high. Bring to boil, cover, lower the heat.  Simmer for 10-15 minutes, stirring occasionally. Turn the heat off, add nutmeg, salt and pepper to taste. Allow to cool for 5 minutes.

Transfer to the blender (or use an immersion blender) and purée very carefully, in batches and use a towel (hot soup can explode if filled to the top of the blender).

Return to the pan, add cream, reheat, gently stirring a couple times. Adjust seasonings.

Serve warm with your favorite bread and cheese (optional).


No se pudieron cargar los comentarios
Parece que hubo un problema técnico. Intenta volver a conectarte o actualiza la página.
bottom of page