Chez Panisse Spinach Soup

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 4 tablespoons butter
• 1 large carrot, peeled and diced (4 ounces)
• 1 stalk celery, diced (2 1/2 ounces)
• 1 medium yellow onion, diced (6 ounces)
• 18 ounces spinach, de-stemmed, washed and drained (2 - 3 bunches)
• salt, pepper

Recipe

• 1 melt the butter in a wide stainless-steel pot (at least a 5-quart capacity) over medium-low heat.
• 2 add three-fourths cup of water and the carrot, celery and onion. increase the heat to bring the mixture to a simmer, then reduce the heat to cook at a low simmer, covered, for 20 minutes.
• 3 add 4 1/2 cups water and bring to a boil over high heat.
• 4 add the spinach and boil for 1 additional minute, stirring until all of the spinach is well-wilted. do not cover the pot: volatile acids, which are released when the vegetable is heated, will condense on the lid, fall back into the pot and cause discoloration.
• 5 purée the entire mixture using an immersion blender, or pour into a blender to purée, and transfer the soup immediately to a hot tureen. do not strain the soup.
• 6 season with 1 1/2 tsps. salt and a pinch of pepper, or to taste, garnish as desired and serve immediately.