Serves 6
This is such a light and refreshing soup that it makes a perfect foil for a hearty or especially rich dish—like stuffed crêpes or filled potato pancakes.
• 2 qts. water
• 1 lb. fresh spinach (2 bunches)
• 2 medium-large potatoes
• ¾ cup sliced green onions
• salt and pepper to taste
• ½ cup sour cream
• 2 Tbs. fresh lemon juice
• garnish
• sour cream (optional)
1. Heat the water in a large pot. Wash the spinach leaves carefully and remove the stems. Peel the potatoes and cut them into ½-inch dice. Add the spinach leaves, the potatoes, and half the green onions to the water with a little salt and pepper, and simmer the soup very gently for about 1 hour, stirring occasionally.
2. Add the remaining green onions and ladle out about a cup of the hot broth into the sour cream. Whisk the sour cream and broth together and stir it back into the soup. Add 1½ tablespoons of the lemon juice and let the soup simmer for another hour. Taste, add more salt and pepper as needed, and add the remainder of the lemon juice if the soup is not tart enough for your taste.
3. Serve this soup hot or cold, with additional sour cream if desired.
