Spring greens soup

Photo courtesy of oursaltykitchen.com

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, diced

4 garlic cloves, minced

3 cups chicken stock, vegetable stock or water

1 lb. spinach, or a mixture of tender spring greens (arugula, nettles, baby kale etc.) 

1 lb. ice cubes (about 1 tray’s worth)

salt and fresh ground pepper to taste 

creme fraiche for serving, optional

Heat the butter and oil in a small soup pot.  Add the onion and garlic with a few pinches of salt and pepper, and sauté until translucent, about 4 minutes.  Add the spinach/greens and cook until wilted.  Add the stock or water, bring to a boil, and simmer for 2 minutes.  Remove from heat, and add the ice cubes to rapidly cool the soup.  When ice cubes are melted, puree using an immersion or regular blender.  Add salt and pepper to taste.  Swirl a spoonful of creme fraiche in each bowl  if desired. Serves 3-4.