Emerald Soup

Emerald Soup

I was given the recipe for this soup by the chef of Tiddy Dols in London. It’s bright green color and fresh taste have been a favorite for years. This makes enough to serve four.


  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 leeks, thinly sliced, including light green
  • 1 medium potato, roughly chopped
  • 1 tbs butter
  • 10oz (300gr) fresh spinach
  • 3 1/2 cups (28oz, 875ml) chicken broth
  • 4 tbs Greek yogurt


  • Melt butter in medium saucepan over medium heat.
  • Add onions, celery, leeks and sauté until softened.
  • Add potato and chicken broth to pan.
  • Bring to a boil, reduce heat, cover and simmer until potatoes are done, about 15 minutes.
  • Add spinach to soup when potatoes are done.
  • When all of the spinach is in the pan and wilted, purée the soup, either in a blender or with an immersion blender.
  • Keep warm or chill until ready to serve.
  • Serve with a dollop of yogurt in the center (you can draw a knife through to make patterns…)


You will probably have what seems like a huge amount of spinach but it will all fit – just add handfuls of leaves, stir into soup; when they are wilted, add more.
You can add more stock when you purée it to get desired consistency.


Keywords: spinach soup, lunch soup, first course soup

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