2 colanders of Spinach (~ 3/4 lbs), chopped 4 cups broth - veg boullion is what we use; save any water that you used from previous vegetable boiling or steaming and reduce the boullion amounts as needed. 4 TBSP butter 2 TBSP flour 1 TBSP lemon juice 1 cup cream - we use 5% salt - you don't need much if you use a boullion fresh ground black pepper
Not enough spinach? Toss in a few green peas with what you've got, before blending. Want a fancy garnish? Sprig of mint, or edible flower like nasturtium, tossed on the bowl at the end.
Directions
Step 1:
Simmer spinach and broth 10 minutes. Puree it in a blender.
Step 2:
Melt the butter in a large pot, stir in the flour, and cook slowly, stirring, for several minutes. This is the same as making a white sauce. If it doesn't cook (bubble a little), then it will just taste like flour. Stir it to keep it from burning.
Step 3:
Stir in a little of the puree, mixing it well. A little more and a little more, until it is all mixed. If you don't do a little at a time, the flour will just glump together. You want an even consistency. Bring it to a boil while stirring.
Step 4:
Stir in the lemon juice, and cream; and salt and pepper to taste
Step 5:
Eat while hot. Set aside what you don't eat and eat it cold: add a bit more cream when you have it cold, ~ 1/8 cup per bowl.
Other Notes
Things you need to know:
The original said to use watercress - something we don't have a lot of here, now. It also suggested Sorrel, something I want to try when my plants ever get big enough. With the Sorrel, you don't use the lemon juice.
We have a lot of hostas in our flower gardens that are perennial, and I read somewhere that they are edible but I just haven't had the heart to try them yet. They would be good in this soup, I bet, especially when they put out tender young leaves in spring - assuming they taste ok.
My wife says, "The first time I had spinach soup I was in the Spreewald, Germany. This is a marshy area with tiny islands where people live - they get around by a sort of gondola. They grow spinach organically - no way to get a tractor in there! It tasted so good I looked for a recipe that was similar when I got home - simple and tasty."
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