Cream of Spinach Soup
Updated Feb. 11, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound spinach, well washed, thick stems trimmed
- 3spring onions or 3 bunches scallions, trimmed and roughly chopped
- 3cups chicken or vegetable stock
- Small grating of nutmeg
- Salt and pepper
- 1cup heavy or light cream, half-and-half or milk
Nutritional analysis per serving (4 servings)
291 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 10 grams protein; 856 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
- Step 2
Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
Private Notes
Comments
This recipe begs for the use of an immersion blender! It's so much safer and more convenient to blend the vegetables in their pot than to transfer the hot stuff into a blender, where it can splash and splatter.
I always laugh when people criticize those who change the recipe. Personally, I enjoy all the comments and suggestions, and if it’s a different recipe in the end, so what?
okay. not enough spinach so use a combo of kale and spinach. combo of beef broth and chicken because that's what was there. no spring onions or green onions - so whatever onions were available.
this was so good. a reminder of how so much can be made from so little.
I enjoyed this soup. It absolutely does work out better with an immersion blender. One thing I noticed though is that it really should be served fairly soon after making it otherwise it gets dark and loses that brilliant emerald color that he started with. Also it really does need that extra little zing of the heat from the cayenne or hot sauce. It was a bit of a challenge getting the spinach into my soup pot. I had to do it in two batches
Sometimes when I’ve gone too long without eating enough veggies, I whip up a quick single serving of this and drink it in a mug. Heavyyy on the spinach and low on the cream. Particularly in the winter when I’m less inclined to make a green smoothie. It’s warm and nourishing and scratches the green beverage itch for me.
Great recipe it’s exactly Julia Child’s famous spinach soup. Only difference is spring onions instead of Leah’s, omit egg! Made this maybe 25x it’s amazing. Grind pepper on top of cream finish don’t skip the lemon