For decades children have learned that a can of spinach will give you ridiculously large forearms, the capacity to smoke an endless amount of pipe tobacco, and you’ll married a funny looking wife. While we may not hope for those exact end results, we do know that Popeye got it right with this superfood. However, we want to do our part in helping you making it a bit tastier than just straight out of the can.
This soup is not only gorgeous in color, but delicious and filling without weighing you down. Have it as an entrée or pair it with a nice sandwich or crusty bread.
5 Tbl butter
1 medium red onion, peeled and chopped
¼ c flour
1 qt chicken stock
2 lbs fresh spinach, blanched
½ heavy cream
salt + pepper
red pepper, freshly ground
Prepare an ice water bath in a large bowl. Place a colander within the bowl of water and leave in the sink.
In a large stock pot, boil 2 quarts water. Once the it reaches a rolling boiling, toss in spinach. Boil for 30 seconds. Quickly remove from heat and place the cooked spinach in the ice water bath. This creates blanched spinach.
In a heave bottom pot, melt your butter. Add onion and flour. Whisk until the mixture becomes a smooth consistency and the onions have begun to brown. Add stock and cook for 10 minutes, stirring occasionally. Add salt and pepper to taste.
Remove the colander of spinach and place in sink. Discard ice water bath. With your fist push on the spinach to remove excess water.
Working in small batches, add equal parts spinach and stock mixture in a blender and purée until smooth. Repeat until all spinach and stock has been used.
Return puréed spinach to your heavy bottom pot. Add in cream and mix well. Cover pot. Cook on low heat for 10 minutes.
Serve with a dollop of ricotta and a crank of freshly grounded red pepper. Superfood = Superhero! Enjoy.