📝 About This Recipe
This exquisite soup is a masterclass in balancing the earthy, mineral notes of fresh baby spinach with the luxurious silkiness of heavy cream and a hint of warming nutmeg. Unlike traditional muddy-colored vegetable soups, this recipe uses a quick blanching technique to preserve a vibrant, emerald green hue that lights up any dinner table. It is a sophisticated, comforting starter that feels like a warm hug from a French bistro chef.
🥗 Ingredients
The Vegetable Base
- 1 pound Fresh Baby Spinach (washed and stems removed)
- 3 tablespoons Unsalted Butter (high quality European style preferred)
- 1 large Yellow Onion (finely diced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 3 pieces Garlic Cloves (minced)
- 1 medium Yukon Gold Potato (peeled and cubed small for natural thickening)
The Liquid & Seasoning
- 4 cups Chicken or Vegetable Stock (low sodium)
- 1/2 cup Heavy Cream (at room temperature)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 teaspoon Fresh Nutmeg (freshly grated)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon White Pepper (ground)
- 1 teaspoon Lemon Juice (freshly squeezed)
For Garnish
- 2 tablespoons Pine Nuts (lightly toasted)
- 2 tablespoons Crème Fraîche (for swirling)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam.
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2
Add the diced onions and sliced leeks to the pot. Sauté for 5-7 minutes until they are soft and translucent, but do not let them brown.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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4
Deglaze the pan by pouring in the white wine, scraping up any flavorful bits from the bottom. Let it simmer for 2 minutes until reduced by half.
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5
Add the cubed potatoes and the stock. Bring the mixture to a gentle boil, then reduce heat to low and cover. Simmer for 12-15 minutes until the potatoes are fork-tender.
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6
While the potatoes simmer, prepare an ice bath in a large bowl. Quickly blanch half of the spinach in a separate pot of boiling water for 30 seconds, then shock in ice water. Drain and squeeze out excess moisture. (This preserves the bright green color).
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7
Add the remaining fresh (raw) spinach to the main soup pot and stir until just wilted, about 1-2 minutes.
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8
Remove the pot from the heat. Add the blanched/shocked spinach into the pot.
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9
Using an immersion blender, puree the soup until completely smooth and velvety. If using a standard blender, work in small batches and be careful with the hot liquid.
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10
Return the pureed soup to low heat. Stir in the heavy cream, freshly grated nutmeg, salt, and white pepper.
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11
Stir in the lemon juice at the very end—this 'wakes up' the flavors of the spinach.
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12
Taste and adjust seasoning. If the soup is too thick, add a splash more stock or cream.
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13
Ladle into warmed bowls. Garnish with a swirl of crème fraîche, a sprinkle of toasted pine nuts, and fresh chives.
💡 Chef's Tips
To maintain the brightest green color, do not overcook the spinach; the final puree should happen as soon as the spinach wilts. Using a Yukon Gold potato provides a creamy texture without needing an excessive amount of heavy cream. Always use white pepper instead of black pepper in cream soups to maintain a flawless, speckle-free appearance. If your spinach is older or slightly bitter, add a pinch of sugar to balance the flavors. For an even silkier texture, pour the finished soup through a fine-mesh sieve before serving.
🍽️ Serving Suggestions
Pair with a crusty warm sourdough baguette or garlic herb crostini for dipping. Serves beautifully alongside a crisp glass of chilled Sauvignon Blanc. Accompany with a side salad of shaved fennel and citrus to contrast the richness. Top with a few crispy pancetta bits for a salty, crunchy textural contrast. Serve as an elegant first course for a formal French-inspired dinner party.