Recipe: Delicious Cream of Spinach Soup

Recipe: Delicious Cream of Spinach Soup Delicious, fresh and tasty.

Cream of Spinach Soup. Fill Your Cart With Color Today! Sauteed chopped spinach is added to a roux-thickened mixture of milk and chicken bouillon for a fast and easy-to-prepare soup. This technique works well with a variety of vegetables.

Stir in flour; add salt, pepper, and nutmeg.

Cook, stirring on med heat until bubbly.

Combine spinach, onions and stock in a saucepan, and turn heat to medium high.

You can cook Cream of Spinach Soup using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Cream of Spinach Soup

1. It’s 1 pound of spinach, well washed, thick stems trimmed.

2. It’s 3 of spring onions, trimmed & roughly chopped.

3. Prepare 3 cups of chicken or vegetable stock.

4. Prepare of Small grating of nutmeg.

5. It’s of Salt and pepper.

6. You need 1 cup of heavy or light cream, half-and-half or milk.

Bring to a boil, and lower heat so mixture barely bubbles.

Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.

In a medium saucepan combine water and spinach.

Cook till tender; do not drain.

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)..

In a large saucepan melt the butter on medium low heat.

Whisk in hot milk and bouillon.

Cook until beginning to thicken, then add spinach mixture.

I sometimes add allspice instead of the garlic in the winter months.

Crusty bread is a must with cream soups!