Spinach Soup with Gruyere

I'm a spinach freak. I absolutely love it. Always have always will.

In honored of spinach, I will now share with you a poem. I just wrote it fourteen seconds ago.

Spinach, by Ree Drummond

I love it sauteed, I love it creamed, I love it as a salad, I love it raw.

I love it in the morning and I love it in the night.

I love spinach.

Popeye.

Finely mince some garlic. Not a lot, as you don't want to overpower the yummy, creamalicious soup.

Creamalicious?

Sorry.

Heat a little olive oil in a large skillet over medium to medium-low heat.

Throw in a bunch of spinach…

And stir/toss it around for a couple of minutes…

Until it wilts.

Wilted Spinach

I love wilted spinach.

Yum.

I understand if this poetry runs you off.

Then, grab a blender.

Throw in the spinach.

Pour in a little hot water…

And pulse it up a few times.

How gorgeous, lovely, delicious, and nutritious does this look?

Answer: Extremely gorgeous, lovely, delicious, and nutritious.

Next up, cook some onions in a pot over medium heat.

And when the onions are soft…

Sprinkle in some all-purpose flour.

Stir until the flour's all absorbed, then allow it to cook for a minute or two.

Then pour in whole milk.

Sure you could use skim milk. But if you do, you need to go ahead and add in some heavy cream.

I'm a smart alec. I know.

Add in some kosher salt…

And some cayenne pepper.

Stir it around and cook it for about five minutes until it starts to get thick…

Then pour in the pureed spinach.

Stir it around, cooking it for another 3 to 4 minutes or so. Turn off the heat and allow the soup to sit for at least 10 or 15 minutes.

Perfect! Just give it a taste and make sure all the seasonings are right. Add a little more if it needs it; don't undersalt it!

To serve it up…

Spoon it into a bowl…

Oh, dear. If I were a kitten right now, I'd be purring.

To top off all the deliciousness, sprinkle on some grated Gruyere.

Or Monterey Jack.

Or Swiss.

Or even something crazy like blue cheese.

Sprinkle on a little black pepper, just to top it off.

This is good, my loves. So, so good. Creamy, dream, diving.

Add a grilled shrimp or two to each bowl.

Or add a strip of roasted red pepper. Black bits welcome.

A little swirl of creme fraiche would be just about perfect, too.

Crumbled bacon. Yes, yes, yes, yes, yes.

(Can you tell I think about food a lot?)

Recipe: Spinach Soup with Gruyere

Prep Time: 5 Minutes
|
Cook Time: 25 Minutes
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Difficulty: Easy
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Servings: 8

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Ingredients
2 Tablespoons Olive Oil10 ounces, weight Spinach2 cloves Garlic, Finely Minced4 Tablespoons Butter½ whole Medium Onion¼ cups Flour5 cups Whole Milk2 teaspoons Kosher Salt½ teaspoons Cayenne Pepper (Optional) Freshly Ground Black Pepper4 ounces, weight Gruyere Cheese, Grated (other Cheeses Are Fine) Preparation Instructions

In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside.

In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened.

Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.