Cream of Spinach Soup Croutons are also a good option! This soup really benefits from a handful of crumbled bacon! A sprinkle of grated parmesan invokes that steakhouse creamed spinach vibe and.

Ingredients of Cream of Spinach Soup

  1. You need 1 pound of spinach, well washed, thick stems trimmed.
  2. It's 3 of spring onions, trimmed & roughly chopped.
  3. It's 3 cups of chicken or vegetable stock.
  4. It's of Small grating of nutmeg.
  5. Prepare of Salt and pepper.
  6. It's 1 cup of heavy or light cream, half-and-half or milk.

Cream of Spinach Soup step by step

  1. Place trimmed spinach and chopped spring onions in a large saucepan..
  2. And stock to the 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..
  3. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes..
  4. Pour soup into a blender, in batches if necessary, and carefully purée. (Alternatively, use an immersion blender directly in the pan which is what I do when blending soups.) Return to pan, add cream, and over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve..
  5. Garnish with a few pieces of the chopped onions or a swirl of cream (optional)..

The not-so-secret ingredient is the potato. That's right whole foods all the way! It technically makes this recipe more of a vegan spinach and potato soup though. I hope you don't mind. 🙂. Add the spinach and stir until wilted.

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