Cream of Spinach Soup

5.0(1083)

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.

by Mark Bittman·published 2001-05-02

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Appetizer

Servings

4 servings

Total time

30 min

Calories / serving

291 kcal

Ingredients (6)

serves

1 pound spinach, well washed, thick stems trimmedspinach
3 spring onions or 3 bunches scallions, trimmed and roughly choppedscallion
3 cups chicken or vegetable stockchicken
Small grating of nutmegnutmeg
Salt and peppersalt-and-pepper
1 cup heavy or light cream, half-and-half or milkcream

Instructions (2 steps)

01Combine 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.
02Pour 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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Rich recipe — supports nutrition-aware planning.