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Spinach Soup

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By Chef Susan Goss

Posted July 23rd, 2007

FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Servings:	8
Author Notes:	This delicious and nutritious vegetarian soup recipe comes to us from Zinfandel, a wonderful Chicago restaurant. Chef Susan Goss specializes in authentic American regional cuisine and the restaurant's menu changes quarterly to reflect the country's culinary melting pot. Click here to read Lee Maloney's profile of this fabulous restaurant and the husband and wife team behind it.
Ingredients:	1 1/2 teaspoons corn oil 1 1/2 cups yellow onions, medium diced 1/2 cup sliced green onions, both green and white parts 1 3/4 cup peeled Yukon Gold potatoes, medium diced 3/4 pound cleaned spinach leaves 1 1/2 quarts vegetable stock 1/2 cup heavy cream 2 1/4 teaspoons kosher salt 3/4 teaspoon pepper
Instructions:	In a wide skillet, heat oil and sauté onions, green onions and potatoes until onions soften. Do not brown. Add vegetable stock and stir well then bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are soft. Add spinach and stir until leaves wilt, 1/2 minute. Remove from heat immediately -- an important step or you will lose that beautiful brilliant green color. Cool the soup to warm. Pureé in batches in the blender or food processor. Add cream and season with salt and pepper. Tip: It is important to cook, cool and pureé this soup very quickly!