Chez Panisse Spinach Soup

Recipe by Chef Kate
READY IN: 45mins


  • 4
    tablespoons butter
  • 1
    large carrot, peeled and diced (4 ounces)
  • 1
    stalk celery, diced (2 1/2 ounces)
  • 1
    medium yellow onion, diced (6 ounces)
  • 18
    ounces spinach, de-stemmed, washed and drained (2 - 3 bunches)
  • salt, pepper


  • Melt the butter in a wide stainless-steel pot (at least a 5-quart capacity) over medium-low heat.
  • Add three-fourths cup of water and the carrot, celery and onion. Increase the heat to bring the mixture to a simmer, then reduce the heat to cook at a low simmer, covered, for 20 minutes.
  • Add 4 1/2 cups water and bring to a boil over high heat.
  • Add the spinach and boil for 1 additional minute, stirring until all of the spinach is well-wilted. Do not cover the pot: volatile acids, which are released when the vegetable is heated, will condense on the lid, fall back into the pot and cause discoloration.
  • Purée the entire mixture using an immersion blender, or pour into a blender to purée, and transfer the soup immediately to a hot tureen. Do not strain the soup.
  • Season with 1 1/2 tsps. salt and a pinch of pepper, or to taste, garnish as desired and serve immediately.