Spinach Lemon Soup

Spinach Lemon Soup
Print Friendly

4 tablespoons butter
1/2 teaspoon nutmeg
2 onions, chopped
2 pounds fresh young tender spinach, stemmed
Grated zest and juice of 1 lemon
4 cups chicken stock
Salt and ground black pepper, to taste
4 tablespoons sour cream or plain yogurt

In large saucepan, melt butter over medium-low heat and sauté the onions until translucent, about 7 minutes.

Add the spinach, nutmeg, lemon zest and juice, stock, salt, and pepper.  Bring just to a boil, reduce heat to low, and simmer for 30 minutes.

Remove from heat, let cool, and transfer to a blender or food processor to puree.

Return the soup to a clean saucepan over medium heat and heat through.  Ladle into 4 shallow soup bowls and top each with 1 tablespoon sour cream or yogurt.

Makes 4 Servings