1. Bring stock to a boil. 2. Melt butter in another pan, add onions, and cook over low heat, stirring, for 5 minutes until softened. 3. Stir in flour and cook, stirring constantly, for 2 minutes, then gradually stir in the stock. 4. Add spinach and simmer for about 20 minutes. 5. Stir in lemon juice, then puree in a food processor or blender. 6. Pour into a pan, season with salt and pepper, stir in cream, and simmer briefly. 7. Remove form heat, cover, and let cool for 5 minutes. 8. Pour into soup bowls and garnish with a swirl of cream and a pinch of paprika. ---------------------------------------------------------------------------
Nutrition
Ingredients
