Ingredients:

  • Tbsp Unsalted Butter (divided)
  • small Yellow Onion, finely chopped
  • cloves Garlic, minced
  • Tbsp All-Purpose Flour
  • cups Vegetable or Chicken Broth (low sodium)
  • cup Whole Milk or Half-and-Half
  • oz Fresh Spinach, washed thoroughly
  • Pinch (approx. 1/8 tsp) Freshly Grated Nutmeg
  • tsp Salt (to taste)
  • /2 tsp Freshly Ground Black Pepper (to taste)
  • tsp Freshly Squeezed Lemon Juice (optional)

Instructions:

  1. Melt 2 Tbsp of butter in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion and cook gently until softened and translucent (about 5-7 minutes). Add garlic and cook for 1 minute more until fragrant.
  2. Whisk in the remaining 1 Tbsp of butter until melted. Sprinkle the flour over the mixture. Cook, whisking constantly, for 1-2 minutes to cook out the raw flour taste (building the roux).
  3. Gradually whisk in the cold broth, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking occasionally until the sauce thickens enough to coat the back of a spoon (about 5 minutes).
  4. Add the fresh spinach in large batches. Stir until it wilts down completely into the hot liquid. Simmer gently for 5 minutes.
  5. Remove the pan from the heat. Use an immersion blender to blend the soup directly in the pot until perfectly smooth. (If using a standard blender, allow the soup to cool slightly before blending in batches).
  6. Return the smooth soup to low heat. Stir in the milk/half-and-half. Do not boil after adding milk. Season generously with salt, pepper, and the pinch of nutmeg.
  7. Taste and adjust seasoning. Stir in the optional fresh lemon juice for brightness. Serve immediately.