Park Slope Recipes from Tiny New York Kitchen: Victoria's Spinach Soup

Many times spinach can get lost in soups, but not this soup as it contains 12 cups of spinach.

Victoria's Spinach Soup

Many times spinach can get lost in soups, but not this soup as it contains 12 cups
of spinach. A touch of lemon adds a little something to complete the flavor of
this beautiful soup.  Garnish with either croutons or bacon bits.


1 Cup Diced Onion

 4 Tablespoons Olive Oil

 4 Cloves Minced Garlic

 1/3 Cup Unbleached Flour

 3 Cups Half & Half

2 Cups Chicken or Vegetable Broth

 12 Cups Baby Spinach

1 Tablespoon Lemon Zest

2 Tablespoons Fresh Lemon Juice

 ½ Teaspoon Kosher Salt

 ½ Teaspoon Freshly Ground Pepper

 Croutons – Optional

Bacon Bits – Optional

In a large stock pot heat the olive oil over a medium high heat and sauté the
onion for 4 minutes.  Add the garlic and sauté for 1 minute.  Stir in the flour
and cook for 3 minutes.  Slowly pour in the half & half and either chicken or vegetable broth.  Stir and bring the soup to a simmer over a medium heat.  Add the 8 cups of spinach and cook for 6 minutes.  Reduce to a low heat.  Cook for another 5 minutes.  You can use one of these devices to puree: a handheld blender, a food processor or a blender.  Puree all of the soup in batches, if needed, and return to the soup pot.  If you are using a handheld blender then you may puree right in the pot.  Stir in the remaining 4 cups of spinach.  Add the lemon zest, lemon juice, salt and pepper.  Cook for 1 minute more.  Ladle the soup into soup bowls.  Garnish with croutons or bacon bits.  Serves 8

 *If you want to reduce the fat content then use non-fat half & half.

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Jenny August 27, 2012 at 11:58 PM
this looks looks like a great easy recipe. many thanks.
Victoria Hart Glavin August 30, 2012 at 04:53 PM
Thank you for your comment Jenny! Please let me know if you try the recipe and how it turned out. Have a great Labor Day Weekend!


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