Although it wasn’t the main ingredient, last Saturday’s Lentil and Rhubarb Soup called for six cups of spinach. Today, it seemed like every vendor at my local farmer’s market had plenty of this super-nutritious veggie, so I decided to pick up some more, but this time for a soup where it could stand alone.
This is a very simple soup that shouts spring. I hope you’ll give it a try.
Spring Soup
serves 4-6
4 tb olive oil
1 large onion, finely chopped
2 tb cornstarch
7 cups low sodium vegetable stock
2 tb lemon juice
1 lb spinach, washed and chopped
1 8 oz container low-fat sour cream
Salt and pepper to taste
1 pinch grated nutmeg
Heat olive oil in a soup pot and saute the onion until golden. Dissolve corn starch in one cup of the vegetable stock and add it gradually to the onions.
Add remaining stock and the lemon juice and bring to a boil. Add spinach, lower heat to medium low, and cover. Simmer gently for 25 minutes. Allow soup to cool for about five minutes, then add remaining ingredients and stir well.
Blend soup in a blender or food processor. Pour back into the soup pot and reheat if you are serving the soup hot. If not, place it in the refrigerator until well chilled.
