Makes 3
In Peru we love having all kinds of simple vegetable soups. This is a very basic recipe that allows lots of variations. If you substitute the spinach with other veggies, you will have a new cream soup every time. Use asparagus, zucchini, corn, onion, tomatoes, or carrots.
1 pound spinach leaves
4 cups vegetable broth
2 tablespoons butter
½ onion, chopped
1 tablespoon all-purpose flour
Salt and pepper
Dash of grated nutmeg
½ cup evaporated milk (or half and half)
Greek yogurt or sour cream
1. In a saucepan over medium heat, blanch the spinach in the vegetable broth until wilted. Turn off the heat and process in a blender or using an immersion blender, until creamy.
2. Melt the butter in the same saucepan over medium heat, and sauté the onion for 5 minutes, stirring occasionally. Add the flour, stirring constantly for 3 minutes. Make sure no lumps are formed.
3. Add the blended spinach, salt, and pepper, and keep stirring for 1 more minute.
4. Cook for 15 minutes, check the seasoning, and add evaporated milk. Turn the heat off.
5. Stir, and serve immediately with a dollop of yogurt or sour cream.
You can make croutons with both fresh or stale bread to sprinkle on this soup. Cut the bread into ½-inch squares, drizzle with olive oil and a few thyme leaves, and bake in the oven at 300°F until golden and crunchy (about 20 minutes). Once the croutons are cold, you can store them in an airtight container for up to 4 days.