Active Time
45 MIN
Total Time
N/A
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

In a pot of salted boiling water, blanch the spinach until very tender, about 3 minutes. Drain and transfer to a bowl of ice water to cool. Drain well and squeeze out any excess water. Chop the spinach.


Step 2    

In a large saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until golden, about 2 minutes. Add the shallots and cook until softened, about 2 minutes. Whisk in the stock and bring to a boil. Cook for 5 minutes. Stir in the heavy cream and the 
2 tablespoons of dill; cook until slightly thickened, about 5 minutes. Stir in the spinach.

Step 3    

Working in 2 batches, puree the soup in a blender until smooth; season with salt, white pepper and nutmeg. Ladle into bowls, garnish with the eggs and chopped dill and serve.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: EricPampler

Review Body: This creamy soup looks amazing!

Review Rating: 5

Date Published: 2017-06-27