Inspired By Alice Waters
We’ve turned the corner toward spring, a somewhat soupy season in itself here in Oklahoma. At this point in the season, true Oklahoma-grown produce is somewhat limited. But, there are plenty of ways to make the most of what there is. The name of this recipe may sound humble. However, I have come to learn that when Alice Waters is involved, simplicity is exalted to excellence. The spinach lends a soothing sweetness to the soup’s savory backdrop. Not to mention, that color! This is a delicious, gorgeous soup that comes together almost effortlessly. All things to celebrate in a recipe, indeed.
If you find yourself singing the chorus of Q-Tip’s “Vivrant Thing” as you head to re-heat yet another bowl of this soup, you’re in good company.
Who said eating greens is no fun?
Ingredients
- 2 tablespoon olive oil
- 1 onion, thinly sliced
- 1 clove garlic, thinly sliced
- 1 small carrot, peeled and finely diced
- 4 cups vegetable stock or mild chicken stock
- 3 small potatoes, peeled and chopped (I used Yukon Gold)
- ½ cup parsley leaves, washed
- 16 ounces spinach, washed
- 2 tablespoon green onion cashew cheese or crème fraîche
Preparation
Warm the olive oil in a large pot over medium heat. Add the onions, garlic, carrot, and a pinch of salt, and let them stew, covered, until onions are soft and translucent, about 10 minutes.
Add the stock and potatoes, bring to a boil, then adjust the heat to maintain a gentle simmer, uncovered, for about 15 minutes.
Add the parsley and spinach to the pot and immediately turn off the heat. Stir the leaves a bit to cover them with some of the stock, then let the soup sit, uncovered, for 5 minutes. Any longer and the spinach will lose its color. Purée the soup in a blender — remember not to fill the blender too full because hot liquid will expand. The soup should be a rich shade of green and velvety smooth.
Return the soup to the pot over low heat to keep warm. Add the cashew cheese or crème fraîche and salt to taste.
