This method works well with spinach and other leafy greens like arugula (if you enjoy strong flavor!). Note that this recipe does not strain the soup - a step that makes it truly creamy but of course removes a lot of the actual spinach.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2 (easily scaled)
3 TB olive oil
1 small onion, thinly sliced
2-3 cups chicken stock (depending on the amount of spinach you've got)
1 large bunch spinach, washed and coarsely chopped
Salt to taste
Heat the olive oil in a saucepan over medium heat and cook the onion for 5 minutes, stirring, or until the onion slices are nicely browned and crisp. Remove the onion with a slotted spoon and drain on paper towels. Add the stock, the spinach, and the nutmeg, and cover, and cook for 5 minutes or until the leaves are wilted and tender. Use an immersion blender, or transfer the spinach and stock to a blender or food processor equipped with a cutting blade, and process the soup to a creamy consistency. Season to taste with salt and quickly reheat if necessary.
Distribute soup to serving bowls, and garnish with caramelized onions. If you want to be really decadent, finish with a dab of sour cream.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes