If you like me are a big fan of creamy anything soups, then you will love this creamy spinach soup. It is easy to make, is nutritious and very delicious. I spotted this recipe a while ago while leafing through my friend Miriam’s huge recipe collection and used it shortly after. The family loved it, and even the kids who are usually not on good terms with poor spinach, ate the soup with much gusto.
Cream of Spinach Soup
The original recipe, called for the use of egg yolks too but I omitted them and the result was still good.Here’s my adaptation, with modified instructions.
1 pound (500 g) spinach or one 10 ounce (300 g) package frozen
4 tablespoons butter
1/2 cup chopped onion
3 tablespoons flour
5 cups chicken broth (use 4 cups in the beginning then add another cup if necessary)
Salt, to taste
Ground black pepper, to taste
1 cup heavy cream
Pinch of grated nutmeg (optional)
Pick over spinach, wash well and tear off tough stems. Coarsely chop the leaves with a knife. Dry the spinach on paper towels.
In a medium saucepan heat the butter over medium heat. Add the onion and cook, stirring often, until translucent, but not brown. Add the spinach. Cook over medium heat, stirring often, just until the leaves are wilted.
Sprinkle with flour and stir to mix. Pour in the broth and bring to a boil, stirring often. Puree the mixture in a food processor. Return to the saucepan. Season with salt and pepper, to taste, and if using add nutmeg.
Pour in the cream. Stir to mix well. Reheat over medium to low, but do not boil. If the soup is too thick to your liking, add more heated broth to loosen. Remove from the heat and serve.