Soupruary 8th: Spinach Soup

Don't believe the hype: It's easy being green.


I ates it, and then Bluto got it right in the kisser!

Or viska versa.

Location:
My apartment, Downtown, Cincinnati

Attendees:
Josh, me

Menu:
Spinach soup
What's-in-the-fridge pasta
Leftover apple crisp (man, what a fancy Monday!)

Entertainment:
The West Wing season 3

The Soup:
An easy, unassuming soup for a quiet, rejuvenating evening.


There was one point of worry--a near spinachvalanche:

But it soon became much more reasonable:


This isn't the kind of thing I'd serve for company, really, but it was plenty satisfying. Super smooth, pleasingly bright green, and very...iron-y?--the addition of the potato gives this soup a surprisingly robust mouth-feel even though it still seems light. This is another soup I'd totally want to eat as leftovers for breakfast, and--in my strange system of judgment--that makes it a success.

adapted from the tempting blog Rachel Eats

1 tablespoon butter
2 tablespoons olive oil
1 small onion, chopped
1 carrot, peeled and chopped
1 rib of celery, chopped
1 handful frozen peas
1 russet potato, peeled and diced
1 pound spinach, washed well
2 1/2 cups water
thumb-sized chunk of Parmesan
dash of nutmeg
salt and pepper

Over medium heat, heat butter and olive oil in your pot until butter is melted. Add onion, carrot and celery, and cook until soft but not brown--10 minutes. Add peas and potato and stir to combine. Add spinach, a little at a time if necessary, stirring to combine. Add water and parmesan, and bring to a boil. Reduce hear, cover and simmer about 20 minutes.

Using an immersion blender, blend until silky smooth. Season with a tiny dash of nutmeg, and salt and pepper to taste. Serve with additional grated Parmesan and good, crusty bread.