So easy and delicious and amazingly yummy! Made a few changes to the recipe I found in one of my cooking magazines. I doubled the amount of spinach used, added a little more homemade stock, did not add croutons and cooked my fresh spinach in the microwave to save time.
I view a lot of blogs that show step by step photos of all the simple food they prepare. At risk of being considered a food snob, I think all the illustrations are unnecessary if you know anything about cooking. I like to skip to the recipe and get to work. If you ever need assistance with a recipe, just let me know!
2 tbsp. extra-virgin olive oil
1 onion, chopped
1 bunch green onions, chopped
1 cloves garlic, minced ( I used four and it was perfect)
russet potato, peeled and chopped into 1/2″ cubes
2 lbs fresh spinach, thick stems trimmed ( I did not trim it and the recipe called for 1 lb, but 2 was great. I precooked it in the microwave in big bowl to save time)
4 cups low-sodium chicken or vegetable broth (I used about 6 cups and make my own, so it has a lot more flavour.)
Freshly ground black pepper
1/2 cup heavy cream, plus more for garnish
FOR THE CROUTONS ( did not add croutons, but served with Irish Soda Bread I had made the day before)
3 tbsp butter
1 cup cubed bread
- In a large pot or dutch oven over medium heat, heat oil. Add onion and green onions and cook until beginning to soften, about 5 minutes. Stir in garlic, then add potato and spinach. Pour over broth and bring to a boil. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes. Season with salt and pepper.
- Use an immersion blender to blend soup until smooth. Stir in cream.
- Garnish with more cream and croutons.
- In a medium skillet over medium heat, melt butter. Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes.
- Drain on paper towels and season immediately with salt.
We served this with a 2017 Suisun Valley Red Wine Petite Sirah from the Lanza Family Vineyard. Perfection!