Ingredients

• 1 medium (or ½ large) white or brown onion, coarsely diced 

• 3 teaspoons olive oil, divided

• 1 large (or 3 to 4 small) zucchini, coarsely diced  

• 14 ounces chicken broth 

• 14 ounces water 

• Large pinch sea or kosher salt 

• Few grinds pepper 

• 3 large handfuls baby spinach 

• 1 teaspoon crème fraiche or sour cream per serving

Method

• Heat 2 teaspoons olive oil in a generously-sized saucepan. 

• Add onions and cook gently until just turning golden, about 15 minutes.

• Add zucchini and continue cooking for 10 more minutes.

• Add chicken broth and water.

• Add salt and pepper. 

• Bring to a high simmer and continue cooking until zucchini is softened, about 20 to 30 minutes. Remove from heat. 

• With a hand blender, mix until smooth. At this point the soup will be rather watery. 

• Reheat again to low simmer and add spinach.

• Cook for 3 to 5 minutes until spinach is fully wilted. 

• Blend again with hand blender until soup is completely smooth. The soup’s color will become a beautiful dark green.  

• Stir in remaining olive oil.  

• Serve with a dollop of crème fraiche or sour cream per bowl. 

Note:

Any dark leafy green can be substituted for spinach. How about that chard or kale bought because it lasts so long? Just remove the rib of five kale leaves. Chop coarsely and add in place of the spinach. Cook a bit longer, about 5 to 7 minutes, until wilted.