Daniel Catalaa

Spinach soup


  • Spinach, fresh, 3 lbs.
  • Onion, small, 1
  • Butter, 6 Tbs.
  • Flour, 4 Tbs.
  • Chicken broth, 1 quart = 1 liter
  • Salt to taste
  • Eggs, hard boiled, 2


  1. Vegetable Prep: Chop the onion in small dice and set aside. For the spinach instead, cut the entire length of the stems and the roots off.
  2. Wash: Fill a basin or sink with cold water and soak the spinach in the water for a few minutes. Plunge the leaves with your hands several times to release the dirt. Then remove the spinach from the water leaving behind any sand.
  3. Re-wash: Important: repeat wash cycle above one more time to remove absolutely all sand and solid particles.
  4. Blanch and drain: Blanch the spinach in boiling water for 2 minutes, remove, and drain. When the spinach is cool, take a handful of spinach at a time and squeeze the excess water out of the spinach. Repeat until you have removed the water from all the spinach.
  5. Make roux: Sauté the onion in butter until transparent, add the flour and cook for a few minutes making a light roux.
  6. Cook spinach: Add the chicken broth to the roux while whisking. Add the spinach and cook for 5-10 minutes (no more).
  7. Blend: Once the soup is cool, pour into the blender, but keep some of the broth in reserve. Blend and check soup for consistency. If it is too thick, ladel in some of the broth you reserved. Adjust the seasoning by adding salt if necessary (broth has salt so this last step may not be necessary).
  8. Garnish: Finely chop the hard boiled egg and right before serving place 2-3 Tbs. in the middle of the bowl.