Equipment
Ingredients
Aromatics and Base
- 30 g unsalted butter
- 1 yellow onion, diced
- 2 garlic, minced
Body
- 400 g floury potatoes, peeled and roughly diced
- 800 ml vegetable broth, hot
Greens and Seasoning
- 250 g fresh spinach, washed and tough stems removed
- 1 g nutmeg, freshly grated
- kosher salt
- black pepper, freshly cracked
- 50 ml heavy cream
Nutrition (per serving)
Method
Place the large saucepan over medium heat and melt the butter. Add the diced onion and cook slowly until soft and translucent, stirring occasionally. Do not let the onion brown.
Add the minced garlic to the saucepan and cook for one additional minute until fragrant.
Add the diced potatoes and hot vegetable broth to the saucepan. Bring the mixture to a boil at 100 degrees Celsius (212 degrees Fahrenheit).
Reduce the heat to low, cover the saucepan partially, and simmer gently until the potatoes are completely tender and easily crushed with a fork.
Stir the fresh spinach into the hot broth in batches if necessary. Grate the fresh nutmeg into the pot. Cook just until the spinach has completely wilted but remains bright green.
Remove the saucepan from the heat. Carefully blend the soup using an immersion blender until completely smooth and velvety. If using a stand blender, blend in batches, removing the center cap to let steam escape.
Taste the soup and adjust the seasoning with kosher salt and freshly cracked black pepper. Ladle into warm bowls and drizzle with heavy cream if using.
Chef's Notes
- Floury potatoes like Maris Piper or Russet are crucial here; they break down easily and act as a natural thickener, yielding a creamy texture without relying heavily on dairy.
- To lock in the brightest green color, work quickly once the spinach hits the pot. Prolonged exposure to heat destroys chlorophyll, turning vibrant greens into dull olive tones.
- Always purchase whole nutmeg and grate it fresh using a microplane. The volatile oils dissipate quickly in pre-ground nutmeg, leaving behind a dusty, muted flavor.
- If you want an even richer base, substitute a portion of the vegetable broth with whole milk, adding it only after the potatoes have cooked through.
Storage
Refrigerator: 4 days — Store in an airtight container. The soup may thicken when chilled; add a splash of water or milk when reheating.
Freezer: 3 months — Freeze without the heavy cream garnish. Texture may become slightly grainy upon thawing but will smooth out if whisked vigorously while reheating.
