Spinach Garlic Soup

Spinach garlic soup is the kind of bowl that looks fancy enough for a dinner party but comes together on a weeknight in about 40 minutes. The signature is serious garlic. A full eight cloves go into the butter to slow-soften with onion, which mellows the bite into something sweet and round instead of sharp.

Ten ounces of fresh spinach simmers in chicken broth with shredded carrots for just five minutes. That short cook is key. Longer simmering turns spinach khaki-drab and strips out the flavor; five minutes gets the leaves tender while holding onto their vivid color. Meanwhile, the butter, onion, and garlic cook together, then flour goes in to form a quick roux that will thicken the blended soup.

Everything goes into a blender in small batches (always safer than one big blitz of hot soup, which can erupt from the lid). Puréed smooth, then returned to the pot with heavy cream, milk, black pepper, and a pinch of fresh grated nutmeg. Heat through but do not boil, because boiling can break the cream and split the soup.

Kitchen Tips

• Cool the soup to lukewarm before blending. Hot liquid in a sealed blender builds pressure and can blow the lid off.
• Vent the blender lid by removing the center cap and covering with a folded towel. This lets steam escape safely.
• The nutmeg is small but critical. Grate it fresh from a whole nutmeg for the best aroma. Pre-ground is a shadow of fresh.
• Hold short of a boil when reheating. Bring just to a visible tremble and pull it off the heat.

Variations

• Lemony lift: Finish with a squeeze of fresh lemon juice at the table to brighten the heavy cream.
• Vegan version: Swap butter for olive oil, use vegetable broth, and replace cream with coconut milk or cashew cream.
• Add Parmesan: Stir ½ cup grated Parmesan into the hot soup off the heat for umami depth.