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Spinach & Dill Soup Recipe


  • 350 grams fresh curly Savoy spinach
  • 50 grams of freshly minced dill
  • 15 grams of unsalted artisanal butter.
  • 8 grams of sifted flour.
  • 60 grams of minced shallots or Vidalia onion.
  • 2 cups fresh no-sodium chicken bone stock.
  • 1/4 cup light cream.
  • Freshly ground nutmeg
  • Salt to taste


  • When you measure out the spinach make sure to remove the stems and make sure the leaves are dry.
  • Blanch the spinach uncovered for a few minutes and then plop it in an ice bath or under really cold water until cool. The leaves should be soft. Squeeze out as much liquid as you can or it will water down your beautiful creation. Also covering it while it cooks will ruin some of the color due to an amino acid.
  • Start your roux (flour+fat). Melt the butter and add the flour to it until it barely turns brown.
  • Add the shallots and stir
  • Add a pinch of salt
  • Add the chicken stock and bring everything to a boil for 2 minutes
  • Add the cream and let it bubble for 30 seconds while stirring in the dill
  • Add the spinach for 30 seconds
  • Take everything into a large CuisinArt (or work in batches) and puree.
  • At this point while it is still hot in the CuisinArt, add a pinch of salt. Taste it. Good? No? Add a pinch more. This is cooking 101.
  • You done done it! Enjoy.