Cream of Spinach Soup

By Mark Bittman

Updated February 10, 2021

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(1,099)
Comments
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Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the cooking time is just for simmering. This spinach soup, with a touch of nutmeg and some cream, is a classic combination, and its flavor justifies that distinction.

Featured in: THE MINIMALIST; Blenders Get a Springtime Buzz

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Ingredients

Yield:4 servings

  • 1 pound spinach, well washed, thick stems trimmed

  • 3 spring onions or 3 bunches scallions, trimmed and roughly chopped

  • 3 cups chicken or vegetable stock

  • Small grating of nutmeg

  • Salt and pepper

  • 1 cup heavy or light cream, half-and-half or milk

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 72 milligrams cholesterol; 291 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 4 grams fiber; 856 milligrams sodium; 10 grams protein; 5 grams sugar

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

  1. 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.

  2. 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.

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Ratings

5 out of 5
1,099 user ratings
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Comments

Susan Peckitt

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.

Dj

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?

NLC

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.

Penny

This is an easy, delicious spring-y recipe. Made even more delicious by adding frozen cheese ravioli in at the end! And a little lemon juice.

Amanda

I added a sweet potato and zucchini and used my immersion blender. Delicious.

S

@MH aren't spring onions and scallions the same thing? Oh I wish there was a universal name for fruit and veg, it would avoid so much confusion

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