Chez Panisse Spinach Soup
- 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
- Melt the butter in a wide stainless-steel pot (at least a 5-quart capacity) over medium-low heat.
- 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.
- Add 4 1/2 cups water and bring to a boil over high heat.
- 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.
- Puree the entire mixture using an immersion blender, or pour into a blender to puree, and transfer the soup immediately to a hot tureen. Do not strain the soup.
- Season with 1 1/2 tsps. salt and a pinch of pepper, or to taste, garnish as desired and serve immediately.
butter, carrot, celery, yellow onion, spinach, salt
Taken from www.food.com/recipe/chez-panisse-spinach-soup-266826 (may not work)