Easy Spinach Soup | Kenji’s Cooking Show

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Donate to No Kid Hungry here: Find my books, including The Food Lab and my upcoming book The Wok here: The Mannkichen Pepper Cannon is here: The WeberWorks Moulin is here: The Unicorn is here: Here’s the rough recipe: 3 tablespoons butter 1 large leek chopped 1/2 a large yellow onion, salt and pepper 4 cloves garlic, chopped 3 tablespoons flour 1 quart chicken or vegetable stock 2 bunches spinach Handful parsley leaves A squeeze of lemon juice 1. Melt the butter in a heavy saucepan over medium heat. Add the leeks and onions and season with salt and pepper. Cook, stirring, until soft but not browned, a few minutes. Add garlic and continue cooking, stirring, until fragrant, about 30 seconds. Add flour and cook, stirring, for 30 seconds. Add stock, stirring to dissolve. 2. Increase heat to high and cook, stirring, until stock is simmering and thickened. Add spinach and parsley and cook until bright green and wilted, about 30 seconds. Transfer to a blender. Start blender at low speed and gradually increase to high. Blend until completely smooth. Strain through a fine mesh strainer, squeeze in the lemon juice, and season with more salt and pepper to taste. serve,

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  1. For those curious about the why the term ‘chinois’ is racist: the conical mesh strainer was colloquially called ‘chinois’ in kitchens because it resembled and, in turn, used to make fun of, the bamboo rice hats that lots of migrants and laborers wear in E and SE Asia. This, coupled with the long history of French colonialism and imperialism in the continent, does not call on best virtues to continue and use this term in the kitchen.

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