Creamy Spinach Soup with Dill

By johnwhorfin

Ingredients

• 1 pound curly spinach, stemmed (20 cups)
• 2 tablespoons unsalted butter
• 2 tablespoon all-purpose flour
• 2 small shallots, finely chopped
• 4 cups chicken stock or low-sodium broth
• 1 cup heavy cream
• 2 tablespoon chopped dill, plus more for garnish
• Kosher salt
• White pepper
• Pinch of freshly grated nutmeg
• 2 hard-boiled eggs, halved or quartered, for garnish

Details

Servings 4
Preparation time 45mins
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a pot of salted boiling water, blanch the spinach until very tender, about 3 minutes. Drain and transfer to a bowl of ice water to cool. Drain well and squeeze out any excess water. Chop the spinach.


In a large saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until golden, about 2 minutes. Add the shallots and cook until softened, about 2 minutes. Whisk in the stock and bring to a boil. Cook for 5 minutes. Stir in the heavy cream and the 
2 tablespoons of dill; cook until slightly thickened, about 5 minutes. Stir in the spinach.

Working in 2 batches, puree the soup in a blender until smooth; season with salt, white pepper and nutmeg. Ladle into bowls, garnish with the eggs and chopped dill and serve.