The recipe for this Spinach-and-Cilantro Soup With Tahini and Lemon appeared in the New York Times recently.
Interesting. There's a small amount of tahini in the soup as well as in the drizzle on top. I added a little preserved lemon and would have liked more but even though I only used half the called for amount of salt, the soup is too salty for me and I didn't want to make it worse.
On the upside, it reduced my refrigerator load by 2 bunches of spinach and 2 bunches of cilantro. I'm debating whether the 1.5 quarts of soup should go in the freezer or directly down the sink. Maybe I'll try one round of leftovers first....
Updating a day later after breakfasting on a bowl of this soup. It may be growing on me. The leftovers have earned a reprieve.
