Spinach Soup

Description
Makes 4 to 6 servings.

Ingredients

 * 2 tablespoons olive oil
 * 1 small yellow onion, cut into small dice
 * 3 green garlic, white part only, sliced very thin
 * kosher salt
 * 1 medium potato, peeled and diced
 * 4 cups chicken stock or water
 * 1 cup Italian parsley leaves
 * 2 bunches fresh spinach, stems removed or 1½ pounds baby spinach
 * black pepper in a mill
 * 2 teaspoons minced fresh chervil or 1 teaspoon minced fresh tarragon
 * 3 tablespoons crème fraîche, stirred until fairly thin

Directions

 * 1) Heat the olive oil in a large soup pot set over medium-low heat, add the onion and green garlic and saute until limp and fragrant, about 8 to 10 minutes.
 * 2) Season with salt, add the potato and saute 3 minutes.
 * 3) Pour in the water or stock, increase the heat to medium and simmer until the potato is tender, about 15 minutes.
 * 4) Add the parsley and the spinach, stir until the spinach is wilted and remove from the heat.
 * 5) Cover the pot and let rest 5 minutes.
 * 6) Puree with an immersion blender.
 * 7) Taste, correct for salt and season with several turns of black pepper.
 * 8) Add the chervil or tarragon and serve immediately, with a splash of crème fraîche, if using.