Strained Spinach Soup

Ingredients

• 1 onion, chopped
• 1 clove garlic, diced
• 1 small carrot, chopped
• 2 tablespoon olive oil
• 4 cups chicken stock
• 1/2 cup parsley leaves, chopped
• 1 1/2 pounds spinach
• 2 sprigs fresh tarragon
• 2 tablespoons sour cream
• Salt and pepper

Directions

1. Warm the oil in a large pot over medium heat. Add the onion and carrot, then cook until the onion has softened. Stir in the garlic and let it cook for another minute.
2. Add the chicken stock to the pot and bring it to a simmer. Stir in the spinach and parsley, then cook for 10 minutes, giving it an occasional stir.
3. While that cooks, put some ice in a very large bowl. Nestle a smaller bowl over it, making sure the smaller bowl can hold all the soup liquid. Once the soup has cooked, pass it through a metal strainer into the bowl set over the ice. Leave it there until it is completely cool.
4. When you are ready to serve, pour the strained soup back into a pot and bring it to a simmer. Ladle it into bowls, then finish each bowl with a little tarragon and a dollop of sour cream. Add salt and pepper to taste.