Soup-e Esfenaj (سوپ اسفناج) — Persian Creamy Spinach Soup

• 500 gFresh spinach leaves (washed well, thick stems removed)
• 200 gYellow onion (thinly sliced)
• 180 mlNeutral oil (such as sunflower or canola, for frying)
• 6 gSea salt (divided, plus more to taste)
• 45 gUnsalted butter (cut into pieces)
• 40 gAll-purpose flour (about 1/3 cup; spooned and leveled)
• 700 mlWater (hot, to prevent lumps)
• 500 mlWhole milk (warmed)
• 1 gBlack pepper (about 1/2 teaspoon, plus more to taste)
• 120 mlHeavy cream (plus extra for serving if desired)

Instructions

1. 1

   Make the crispy fried onions: separate the onion slices into rings. Heat the oil in a small saucepan to 170°C (340°F). Fry onions in 2–3 batches for 8–12 minutes per batch, stirring often, until deep golden. Transfer to a paper towel-lined plate and immediately season with 2 g of the salt.

2. 2

   Prepare the spinach: bring a large pot of water to a boil, then add the spinach and blanch for 60–90 seconds until wilted and bright green. Drain well and press out excess water. Chop finely, or blend with 120 ml of the measured water for a smoother texture.

3. 3

   Build the roux base: in a medium pot over medium heat, melt the butter. Add the flour and whisk constantly for 2–3 minutes until the mixture smells nutty and turns pale blond (do not let it brown). This step thickens the soup and removes raw flour taste.

4. 4

   Whisk in liquids without lumps: reduce heat to low. Slowly whisk in the hot water in a thin stream, fully smoothing the roux as you go, about 2 minutes. Then whisk in the warmed milk. Increase heat to medium and bring to a gentle simmer, stirring frequently, 6–8 minutes.

5. 5

   Simmer with spinach: stir in the chopped (or blended) spinach, the remaining 4 g salt, and the black pepper. Simmer gently for 10 minutes, stirring every 1–2 minutes to prevent sticking, until the soup is velvety and the spinach flavor mellows.

6. 6

   Finish with cream and adjust: lower heat to the smallest simmer and stir in the heavy cream. Cook 2–3 minutes—do not boil after adding cream to keep the texture silky. Taste and adjust salt and pepper. If too thick, add 30–60 ml hot water; if too thin, simmer 3–5 minutes.

7. 7

   Serve: ladle the soup into warm bowls. Top each serving with a generous tablespoon of crispy fried onions and, if desired, a small swirl of extra heavy cream. Serve immediately while the onions are crisp and the soup is hot and smooth.