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1/1 Photo of Chez Panisse Spinach Soup
Adapted from "Chez Panisse Cooking" by Paul Bertolli. "Garnish the soup with garlic butter," Bertolli writes, "or swirls of crème fraîche thinned to the consistency of the soup and chopped nasturtium petals." He also suggests serving it with grated Parmesan, small buttered garlic croutons and extra-virgin olive oil drizzled over the surface. "Puréed spinach will turn a dull army green color within 20 minutes, so this soup should be blended, seasoned and served immediately."
Units: US | Metric
Serving Size: 1 (98 g)
Servings Per Recipe: 8