Spinach Soup

Description
Makes 4 to 6 servings.

Ingredients

 * 2 tablespoons olive oil
 * 1 small yellow onion, cut into small dice
 * 3 green garlics, 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 1 1/2 pounds baby spinach
 * -- Black pepper in a mill
 * 2 teaspoons minced fresh chervil or 1 teaspoon minced fresh tarragon
 * 3 tablespoons creme fraiche, 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. Season with salt, add the potato and saute 3 minutes.
 * 2) Pour in the water or stock, increase the heat to medium and simmer until the potato is tender, about 15 minutes.
 * 3) Add the parsley and the spinach, stir until the spinach is wilted and remove from the heat. Cover the pot and let rest 5 minutes.
 * 4) Puree with an immersion blender. Taste, correct for salt and season with several turns of black pepper. Add the chervil or tarragon and serve immediately, with a splash of creme fraiche, if using.