Poppy’s Fresh Spinach Soup

February 24, 2010

It’s become a Valentine’s tradition — me in NYC with Ms. Poppy.  There is usually an adventure or two and lots of entertainment for all involved!  This year was no exception. One night Poppy made this amazing soup.  With the spinach, tomatoes and pepper, it reminded me a bit of the sauce for saag paneer.  It was DELICIOUS and I would have kept eating it forever.  Luckily she typed up a recipe for me to give you all!  There’s a little bit of heat from the pepper, but it’s not overwhelming.  If you want to keep it vegetarian, just use vegetable stock instead of chicken.  Try it; you won’t regret it!

You will need…

  • 2 leeks or 1 medium onion, chopped (rinse leeks well)
  • 2 T olive oil
  • 1 small serrano or jalapeno pepper, minced
  • 4 c chicken or vegetable stock
  • 1  can (14.5 oz) crushed or diced tomatoes
  • approx. 10 oz. fresh spinach, picked over and stemmed
  • ½ c half and half, or to taste

Then you…

  1. Heat oil in soup pot over medium heat.
  2. Add leek (or onion) and sauté, stirring frequently, until softened but not brown.
  3. Add minced serrano and sauté until fragrant.
  4. Add stock and bring to a boil.
  5. Add tomatoes, with juice, and return just to a boil.
  6. Add salt and pepper to taste.
  7. Add spinach and, using a wooden spoon or tongs, gradually work it down into the hot liquid.
  8. Continue until all the leaves have wilted but are still bright green. Do not overcook.
  9. Working in batches, transfer the soup to a blender and blend until smooth (careful with those hot liquids!).
  10. Return the soup to the pot or a serving bowl and stir in half and half.

NOTE:  If you prefer, you could probably substitute Greek yogurt for the half and half.  Also, as before, you wouldn’t want to freeze this soup with the half and half already mixed in.  It’ll turn gross in the freezer!

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