Chez Panisse Spinach Soup
Delight in the velvety elegance of Chez Panisse Spinach Soup, a simple yet sophisticated recipe inspired by the iconic farm-to-table restaurant. This vibrant green soup captures the freshness of tender spinach, enriched with the smoothness of heavy cream and a hint of garlic for a harmonious flavor that’s both light and comforting. A gentle squeeze of fresh lemon juice adds a bright, zesty finish, while a drizzle of extra virgin olive oil offers an optional touch of richness. Perfect as a starter or a light main course, this quick-to-make soup (ready in just 30 minutes!) is best served warm with a slice of crusty bread. Ideal for lovers of fresh, wholesome ingredients, this recipe highlights seasonal produce with a refined, restaurant-quality touch.
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Recipe Information
Ingredients
- 1 pound fresh spinach, cleaned and stems removed
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable stock or chicken stock
- 0.5 cup heavy cream
- 1 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil, for drizzling (optional)
Instructions
Heat a large saucepan or soup pot over medium heat and add the unsalted butter.
Once the butter has melted, add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, stirring occasionally to prevent browning.
Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant.
Add the vegetable or chicken stock and bring the mixture to a gentle simmer.
Gradually add the spinach to the pot, stirring to wilt it down as you go. This should take about 2-3 minutes as the spinach cooks down to a vibrant green color.
Remove the pot from heat and carefully transfer the soup to a blender. Blend the mixture until smooth, working in batches if necessary. Alternatively, use an immersion blender directly in the pot.
Return the blended soup to the pot over low heat and stir in the heavy cream. Season with kosher salt and ground black pepper to taste.
Simmer the soup gently for another 5 minutes to allow the flavors to meld. Do not let the soup boil once the cream is added.
Add the fresh lemon juice just before serving for a bright and zesty finish.
Ladle the soup into bowls and, if desired, drizzle with a small amount of extra virgin olive oil for added richness. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 11.4 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3221 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
