To preserve the fresh flavor of this creamy-but-light soup, add the crème fraîche just before serving.
Plus: More Soup Recipes and Tips
2 tablespoons unsalted butter
1 medium onion, coarsely chopped
1 tablespoon plus 1 teaspoon honey
5 1/2 cups chicken stock or 3 1/3 cups canned low-sodium broth plus 2 cups water
2 pounds fresh spinach, tough stems discarded and leaves rinsed
1 cup tightly packed fresh flat leaf parsley leaves, plus 2 tablespoons finely chopped parsley
2 cups cème fraîche or sour cream
2 tablespoons plus 2 teaspoons fresh lemon juice
Salt and freshly ground pepper
Julienned lemon zest, for garnish
How to Make It
Melt the butter in a large nonreactive saucepan. Add the onion and cook over moderately high heat, stirring, until softened and lightly browned, about 6 minutes. Add the honey and cook, stirring for 1 minute. Add the chicken stock, raise the heat to high and boil for 5 minutes. Stir in the spinach and the whole parsley leaves. Bring to a boil and cook until the spinach is tender but still bright green, about 3 minutes. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan.
Stir in 1 1/2 cups of the crème fraîche and gently reheat; don't let the soup boil. Stir in the lemon juice and season with salt and pepper. Ladle into shallow soup plates, add a dollop of crème fraîche and garnish with the chopped parsley and julienned lemon zest; serve at once.
The soup can be refrigerated for up to 6 hours. Reheat before proceeding to Step 2.
Pair with a Californian Chardonnay with crisp, nonmalolactic acidity, which will contrast with the richness of the soup and bring out the tanginess of the crème fraîche and lemon.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.