Spinach soup with nutmeg and crème fraîche

Spinach soup with nutmeg and crème fraîche

By
From
A Year In My Kitchen
Serves
4

Every time I make this soup, I am excited and dazzled by its beautiful, mossy green colour. Sludgy in texture, it has a fresh, light taste. The trick is to hardly cook the spinach at all, in order to keep its strong, clear colour.

Ingredients

Quantity Ingredient
300g young, tender spinach leaves
25g unsalted butter
2 banana shallots, peeled and finely sliced
1 garlic clove, peeled and finely chopped
sea salt
freshly ground black pepper
1 litre see method for ingredients
100ml creme fraiche
1/2 teaspoon freshly grated nutmeg, or to taste
grated lemon zest, to sprinkle (optional)

Method

  1. Start by washing the spinach really well in several changes of water. Spinach tends to hold dirt, so make sure you wash it until the water runs clear. Drain and shake the spinach dry.
  2. Place a large pan (big enough to hold the spinach) over a medium-high heat. Add the spinach and cook until it just wilts (the water clinging to the leaves after washing generates enough steam for cooking). Drain in a colander and set aside.
  3. Rinse and dry the saucepan. Add the butter and melt gently over a low heat until softly foaming, then add the shallots and sweat for 5 minutes, or until softened and translucent. Add the garlic and cook for a minute or two, then season generously with salt and pepper.
  4. Add the spinach and stir once or twice to combine, then pour in the stock and turn up the heat. Bring to a simmer, then immediately remove from the heat. Purée the soup in a blender, in batches as necessary, until velvety smooth.
  5. Return the soup to the saucepan and stir in the crème fraîche. Add the grated nutmeg, then check for seasoning – adding a little more nutmeg, pepper and/or salt to taste. Reheat gently... there’s nothing worse than soup that’s not hot enough. I like to add a sprinkling of grated lemon zest before serving.
Tags:
seasonal
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