Yields:
2 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
This recipe was inspired by an article from a newsletter from a local power company in the 1970’s. I aimed to lighten and brighten the recipe as it seemed very heavy and over shadowed the spinach. I love using fresh produce when possible and this vibrant green soup was well received by the pickiest of family members. There are several ways to make substitutions to any lifestyle whether vegetarian or vegan. This savory soup may be served warm or chilled.
Here’s the original from that newsletter
Ingredients
Adjust Servings
Instructions
- Prepare a bowl of ice water to prepare for blanching.
- In a pot of boiling water, cook the spinach for about 30 seconds or until a vibrant green. Immediately remove the spinach from the boiling water and place into the bowl of ice water to shock the spinach. This will stop the spinach from cooking and keep the vibrant green color. In a towel, squeeze out the excess water from the spinach and set aside.
- In a pot, heat olive oil and add onion and garlic. Saute the onion and garlic until the onion is translucent and tender.
- Add in the chicken stock, spinach, and mascarpone cheese and bring to a low simmer.
- Pour the soup mixture into a blender and completely blend until smooth and creamy. *Blend the soup in batches because the steam can cause the top to come off of the blender and cause injury.
- Pour into bowl and top with croutons, crème fraiche, sour cream, parmesan cheese or a drizzle of olive oil.