Splendidly verdant, this spring onion and baby spinach soup puts you in mind of the warmer days ahead.
- Cook Time
- Prep Time
- 6 servings ServingsServings
- 2 large spring onions or leeks,: white and light green parts only (save the dark green tops for stock)
- 1 clove garlic, minced
- 1 :shallot, minced
- 1 :fennel bulb, cored and chopped
- 1/2 cup dry white wine
- 5 cups vegetable stock or water
- 1 cup fresh baby spinach, roughly chopped
- 1/4 cup chopped fresh flat leaf parsley
- 2 teaspoons fresh thyme
- 2 tablespoons fresh lemon juice
- salt and pepper
- olive oil
- 1/2 cup heavy cream (optional)
- Heat a lightly coated, with olive oil, large saucepan or stock pot over medium heat. Sweat the leeks, garlic, shallot and fennel until the vegetables are soft and fragrant but not browned (about 20 minutes).
- Add the wine and continue cooking until the wine evaporates. Add the stock and simmer the mixture until the vegetables are completely soft (about 15 minutes). Remove the soup from heat and allow it to cool.
- Add the spinach leaves, parsley and thyme. Puree the soup in batches until it is smooth. Add the soup back to the pan. Add the lemon juice and salt and pepper to taste.
- Simmer the soup for 15 minutes to allow the flavors to meld. Stir in the cream if using. The soup can be stored covered in the refrigerator for 3 days or frozen for 1 month.