Cream of Spinach Soup. Rich and creamy spinach soup, with fresh or frozen spinach, onion, potatoes, broth, cream and sour cream. This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.
Crusty bread is a must with cream soups!
Croutons are also a good option!
This soup really benefits from a handful of crumbled bacon!
You can cook Cream of Spinach Soup using 10 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Cream of Spinach Soup
- You need 2 bunches of Spinach.
- You need 1 of Onion.
- It's 2 cloves of Garlic.
- You need 1 of Potato small.
- You need 1/2 Cup of Milk.
- Prepare 1 tbsp of Olive oil.
- You need as per taste of salt.
- Prepare 1/2 tsp of pepper powder or more.
- You need 1 of Nutmeg freshly grated.
- Prepare as required of Cream for Garnish.
A sprinkle of grated parmesan invokes that steakhouse creamed spinach vibe and. Creamy, healthy, not to mention kid-friendly. It is possible to have a creamy vegan spinach soup without adding any dairy-free milk or cream. The not-so-secret ingredient is the potato.
Cream of Spinach Soup step by step
- Clean wash and roughly chop spinach. In a wok, heat olive oil and sauté garlic and onions. Add chopped potatoes. Add chopped spinach, reserving a few..
- Add salt and pepper. Add milk and stir. Add enough water and let everything cook and boil..
- Switch off flame, and add reserved spinach (this helps in retaining colour)and blend everything with a hand blender. No need to strain the soup. This can be had like that only..
- Heat it up and add grated nutmeg and fresh cream. Serve hot..
The spinach in this recipe makes for a flavoursome and intriguing bright-green soup, from BBC Good Food. Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to. Serve this creamy spinach soup piping hot, with a fresh buttered baguette. You can make a vegetarian version by using vegetable stock in place of the chicken stock. Whisk in the milk or cream and the seasonings and heat through briefly (about five minutes more), stirring occasionally.
