Makes 4-6 servings. Difficulty
1 Tablespoon unsalted butter 1 small onion, coarsely chopped 1 Tablespoon honey 2-2/3 cup gf chicken stock 1/4 teaspoon hot red pepper flakes 10 oz. fresh spinach, tough stems discarded and leaves rinsed 1/2 cup tightly packed Italian parsley leaves, plus more leaves for garnish 1 cup crème fraîche 1 Tablespoon lemon juice Salt and freshly ground black pepper Lemon zest for garnish
In a medium saucepan, melt butter over medium heat. Add onion and sauté until tender and lightly browned, about 5 minutes. Add honey and cook, stirring, for 1 minute. Add gf chicken stock and hot red pepper flakes. Increase heat to medium-high and boil for 3 minutes. Stir in spinach and parsley. Bring soup to a boil and cook until spinach is tender and bright green, about 2-3 minutes. Working in batches, puree soup in a blender or food processor until smooth. Return soup to pan.
Off heat, stir in 3/4 cup crème fraîche. Place pan over medium-low heat and gently re-heat (do not boil). Add lemon juice to taste. Adjust seasonings with salt and freshly ground black pepper. Ladle soup into shallow soup plates. Dollop each with crème fraîche and garnish with parsley leaves and lemon zest. Serve immediately.