Cream Of Spinach Soup
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
About 7 cups; 4 to 5 servings Fresh spinach is best for this soup, but you can substitute three 10-ounce packages frozen chopped spinach, thawed and drained. Any cooking green can be cooked until tender and used here, such as chard, collards, or nettles.
Ingredients
- 2 pounds spinach
- ¼ cup water
- 2 tablespoons butter
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 2 cups Poultry Stock, Vegetable Stock, or Chicken Broth (opens in new tab)
- ¾ to 1 cup heavy cream or half-and-half, to taste
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
- (¼ teaspoon freshly grated or ground nutmeg)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 pounds spinach
- ¼ cup water
- 2 tablespoons butter
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 2 cups Poultry Stock, Vegetable Stock, or Chicken Broth
- ¾ to 1 cup heavy cream or half-and-half, to taste
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
- (¼ teaspoon freshly grated or ground nutmeg)
Let's Cook
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Step 1.
Stem and wash thoroughly: 2 pounds spinach
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Step 2.
Place in a pot with: ¼ cup water
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Step 3.
Cover, set the pot over medium heat, and cook until the spinach has wilted, about 5 minutes. Transfer to a colander to drain, then press out the excess water and coarsely chop. Set aside. Return the pot to medium-low heat and add: 2 tablespoons butter; 1 small onion, chopped
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Step 4.
Cook, stirring, until tender but not browned, about 5 minutes. Stir in: 2 tablespoons all-purpose flour
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Step 5.
Increase the heat to medium and cook, stirring constantly, for another 2 minutes. Do not brown the flour. Gradually whisk in: 2 cups milk; 2 cups Poultry Stock, Vegetable Stock, or Chicken Broth
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Step 6.
Simmer over low heat, stirring occasionally, until slightly thickened, about 10 minutes. Add the reserved spinach and puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in: ¾ to 1 cup heavy cream or half-and-half, to taste
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Step 7.
Set over low heat until warmed through. Season with: 1 teaspoon salt, or to taste; ¼ teaspoon black pepper; (¼ teaspoon freshly grated or ground nutmeg)