Chez Panisse Spinach Soup Recipes

CHEZ PANISSE SPINACH SOUP

Steps:

• 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.
• Purée the entire mixture using an immersion blender, or pour into a blender to purée, 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.

QUICK WHITE BEAN AND CELERY RAGOUT

Steps:

• Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you'd like to make it brothier, add 1/3 cup vegetable stock and warm for 1 minute. Season with salt and pepper.
• Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread.

CREAM OF SPINACH SOUP

Steps:

• In a medium saucepan, melt butter over medium heat.
• Add the carrots and onion and saute in the butter until softened, about 3-5 minutes.
• Add the stock and bring to a boil over high heat, then add the spinach.
• Reduce heat to medium and let simmer for about 8-10 minutes, or until spinach is done.
• Whisk in the milk or cream and the seasonings and heat through briefly (about five minutes more), stirring occasionally.
• Remove from heat.
• Serve piping hot.