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.
