Spinach Soup
Submitted by DOCROC
Creamy homemade spinach soup thickened with a silky roux and brightened with a whisper of nutmeg. Ready in 30 minutes with simple pantry staples, this comforting bowl feeds six hungry people on a cold night.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis old-school spinach soup is pure comfort in a bowl. A simple roux of flour and peanut oil gives it body, while milk transforms the whole thing into something rich and velvety without a drop of cream.
A dash of nutmeg does the heavy lifting here. That warm, slightly sweet spice has a way of coaxing out the earthy flavor of spinach that salt and pepper alone just can’t match.
The whole pot comes together in about 30 minutes, start to finish. Six servings from pantry staples and a couple packages of frozen spinach? That’s a weeknight win.
Kitchen Tips
- Squeeze excess water from the cooked spinach before adding it. A waterlogged soup will taste thin and bland.
- Stir constantly when adding milk to the roux to prevent lumps from forming.
- For a silkier finish, hit the soup with an immersion blender before serving.
- A swirl of sour cream or a grating of Parmesan on top takes this from simple to seriously satisfying.
Ingredients
Directions
Cook frozen chopped spinach in unsalted water according to directions and drain.
Heat oil in large saucepan.
Add onion and sauté until transparent (5 minutes).
Remove from heat.
Blend in flour, salt, pepper and nutmeg.
Stirring constantly, gradually add milk.
then add spinach. Cook over medium-high heat (about 15 minutes).
Stir often to prevent scorching.
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