Spinach and Parsley Soup with Lemon

• 2 tablespoons unsalted butter
• 1 medium onion, coarsely chopped
• 1 tablespoon plus 1 teaspoon honey
• 5 1/2 cups chicken stock or 3 1/3 cups canned low-sodium broth plus 2 cups water
• 2 pounds fresh spinach, tough stems discarded and leaves rinsed
• 1 cup tightly packed fresh flat leaf parsley leaves, plus 2 tablespoons finely chopped parsley
• 2 cups ceme fraiche or sour cream
• 2 tablespoons plus 2 teaspoons fresh lemon juice
• Salt and freshly ground pepper
• Julienned lemon zest, for garnish

1. Melt the butter in a large nonreactive saucepan.
2. Add the onion and cook over moderately high heat, stirring, until softened and lightly browned, about 6 minutes.
3. Add the honey and cook, stirring for 1 minute.
4. Add the chicken stock, raise the heat to high and boil for 5 minutes.
5. Stir in the spinach and the whole parsley leaves.
6. Bring to a boil and cook until the spinach is tender but still bright green, about 3 minutes.
7. Working in batches, puree the soup in a blender until smooth.
8. Return the soup to the saucepan.
9. Stir in 1 1/2 cups of the creme fraiche and gently reheat; don't let the soup boil.
10. Stir in the lemon juice and season with salt and pepper.
11. Ladle into shallow soup plates, add a dollop of creme fraiche and garnish with the chopped parsley and julienned lemon zest; serve at once.

unsalted butter, onion, honey, chicken stock, fresh spinach, tightly packed fresh flat leaf parsley, ceme fraiche, lemon juice, salt, lemon zest

Taken from www.foodandwine.com/recipes/spinach-and-parsley-soup-with-lemon (may not work)