Spinach with Tahini Soup

For the sauce:

• 1/4 cup well-stirred tahini
• 1/4 cup freshly squeezed lemon juice
• 1 large clove garlic, finely grated or pounded to a smooth paste
• 3/4 tsp. fine sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red-pepper flakes

For the soup:

• 7 cups chicken stock, preferably homemade
• 1 lb. baby spinach (about 12 packed cups)
• 1 bunch dandelion greens
• 4 cups roughly chopped cilantro (from 2 large bunches)
• 1/4 cup well-stirred tahini
• 2 tsp. sea salt
• 2 Tbsp. freshly squeezed lemon juice, plus more if needed

Combine tahini, lemon juice, garlic, salt, cumin and red pepper flakes with 2 Tbsp. water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.

Add stock to a heavy pot and bring to a simmer over high heat. Stir in spinach, cilantro, tahini and salt and return to a boil. Turn off heat and stir in lemon juice. Use an immersion blender to purée soup. Taste and adjust seasoning with more salt and lemon if desired.

Serve soup immediately, and drizzle with tahini sauce.