Go Back
–+ servings
Spring Onion and Spinach Soup

Spring Onion and Spinach Soup

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Print Recipe Pin Recipe

Servings

6 Servings

Ingredients

  • 2 large spring onions or leeks : white and light green parts only (save the dark green tops for stock)
  • 1 clove garlic minced
  • 1 shallot minced
  • 1 fennel bulb cored and chopped
  • 1/2 cup dry white wine
  • 5 cups vegetable stock or water
  • 1 cup fresh baby spinach roughly chopped
  • 1/4 cup chopped fresh flat leaf parsley
  • 2 teaspoons fresh thyme
  • 2 tablespoons fresh lemon juice
  • salt and pepper
  • olive oil
  • 1/2 cup heavy cream optional

Instructions

  • Heat a lightly coated, with olive oil, large saucepan or stock pot over medium heat. Sweat the leeks, garlic, shallot and fennel until the vegetables are soft and fragrant but not browned (about 20 minutes).
  • Add the wine and continue cooking until the wine evaporates. Add the stock and simmer the mixture until the vegetables are completely soft (about 15 minutes). Remove the soup from heat and allow it to cool.
  • Add the spinach leaves, parsley and thyme. Puree the soup in batches until it is smooth. Add the soup back to the pan. Add the lemon juice and salt and pepper to taste.
  • Simmer the soup for 15 minutes to allow the flavors to meld. Stir in the cream if using. The soup can be stored covered in the refrigerator for 3 days or frozen for 1 month.