Creamy Persian Spinach Soup (Soup Khameie Esfenaj)

Bring the water to a boil in a large pot over medium heat. Add the spinach leaves and cook for 5–6 minutes, just until fully wilted.

Using a slotted spoon, remove the spinach and transfer it to a blender or food processor. Purée until completely smooth. Set aside and keep the spinach cooking water in the pot.

In a separate pan, melt the butter over medium heat. Add the chopped onions and sauté until soft, translucent, and lightly golden.

Remove the pan briefly from the heat and stir in the flour. Return to the stove and cook for 1–2 minutes, stirring constantly, until the flour loses its raw taste without browning.

Gradually add the onion and flour mixture to the reserved spinach water, stirring continuously. Bring to a gentle boil until the broth thickens slightly.

Stir in the spinach purée and the cream. Reduce the heat and simmer gently until the soup reaches a smooth, creamy consistency. Season with salt and black pepper to taste.

Ladle the soup into serving bowls and garnish with sliced boiled eggs. Serve warm.