Spinach and Parsley Soup with Lemon Recipe

Name: Spinach and Parsley Soup with Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

922

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Spinach and Parsley Soup with Lemon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Parsley Soup with Lemon

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