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

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.

 INGREDIENTS

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.