Fresh and Easy Spinach Soup

This is a soup I make with fresh, organic baby spinach.  I usually buy organic spinach in the large rectangular tubs, and for this soup it's perfectly okay if the spinach is just a little beyond its' prime as long as it still smells good and hasn't started to "turn". :0(

I don't use a recipe, just a method. Heat a bit of olive oil in a large saute pan, add a small finely chopped onion and a peeled, smashed garlic clove to the pan and allow to slowly turn golden. Rinse about 4 to 5 large handfuls of  baby spinach leaves, shake off excess moisture. Push the golden onion and garlic to one side of the pan, add a little more olive oil to the pan if necessary, turn heat up to medium-high, add the spinach,some sea salt and freshly ground pepper. Quickly saute the spinach, mixing with the onion/garlic, turning frequently with tongs until the spinach is just tender and wilted --- this only takes a minute or two.

Place the hot spinach into the bowl of a food processor fitted with a metal blade, pulse until finely minced, while machine is running add a lump or two of butter and pour in some chicken broth (homemade or canned), process until smooth. I allow machine to run continuously for a couple of minutes. Add a bit of half & half or heavy cream as desired (it mellows out the flavor so the spinach isn't so strong tasting.)  Taste and add more salt, pepper, butter or cream if desired.


I usually serve the soup right away, but you can heat it gently on the stove top if it is not hot enough.

I like to serve a little "something" alongside soup ~ this time I baked some little puff pastry cut-outs. I always save any leftover scraps from frozen puff pastry, store them in the freezer in an airtight bag. When ready to use, remove from the freezer allow to thaw just slightly.  Cut them out however you like,  then bake them off.

You can cut them with a knife or small cutters...

I used mini-cutters in Autumn shapes this time. Place them on a parchment paper-lined baking sheet. Dock (prick) them with a wooden pick. You can brush with egg wash and sprinkle with grated Parmesan cheese, Cayenne pepper, or herbs if you like, then bake off in a hot oven until puffed and golden.

Yummy ~ and they add a nice textural interest with most any simple soup.

I hope you enjoy!

Please go by and visit Michael on her blog "Designs by Gollum" to see what's cooking this week on Foodie Friday!

Click the button below to link to Michael's blog:

Thank you for stopping by to visit today!