Light Spring Spinach Soup
This is almost too easy to believe. It's a light soup, meant as a starter...perhaps for roasted salmon.
1 bunch green onions
1 tablespoon butter
1 teaspoon minced garlic
8 cups chicken broth*
4 cups loosely packed spinach leaves, chopped
1) Slice the green onions thin, Use most of the green part as well as the white. You should have a very healthy cup. Gently cook the onions in butter until they are soft.
2) Add the garlic and cook for a minute or so. Don't let it brown.
3) Add the broth and bring to a simmer for a few minutes.
4) Meanwhile, wash, stem, and roughly chop the spinach. Stir the spinach into the broth and cook for 2 to 3 minutes. Grate some nutmeg and grind some pepper into the soup and serve.
*Chicken broth—I'm not snotty about using homemade chicken broth. Canned broth or bouillon cubes can make good soup. The thing is, brands really do differ. Some, used full strength, can taste salty and leave an acid bite at the back of your throat. If you aren't sure of your broth, I suggest using 7 cups of broth, bringing it to a simmer, then tasting it. If the broth is too salty, add a cup of water. If the broth is good, add another cup of broth and finish the soup.
This archived page created between 1994 and 2001. Modified August 2007