Spenot Kremleves(Cream of Spinach Soup)

Spenot Kremleves is a Hungarian cream of spinach soup built on a classic roux technique. Two pounds of fresh spinach get a quick boil, then pureed and stirred back into their own cooking liquid. That liquid is gold. It carries all the bright, green flavor that would be lost if you drained and discarded it.

Onions browned in chicken fat (or lard) get dusted with flour to make a roux. A cup of the cool spinach liquid goes in first, stirred until thick and smooth, then the rest of the liquid and the puree follow. Bringing it to a boil thickens everything into a velvety soup.

The cream goes in off the heat so it doesn’t curdle. Sliced hard-boiled eggs and crispy crumbled bacon on top add protein and a salty crunch that cuts through the richness.

Chef Tips

• Use 1 cup of cool liquid to start the roux, not hot. Cold liquid prevents lumps from forming instantly.
• Stir constantly when adding the flour to the browned onions. Any lumps at this stage carry through to the finished soup.
• Remove from heat before adding the cream. Boiling cream in an acidic spinach broth will cause it to split.
• Wash the spinach thoroughly in several changes of water. Gritty soup ruins everything.

Variations

• Use butter instead of chicken fat for a milder, less savory base.
• Add a pinch of freshly grated nutmeg to the finished soup for a classic pairing with spinach.
• Swap half-and-half for coconut cream and skip the egg garnish for a dairy-free version.