Favourite Cream of Spinach Soup
Submitted by MKLoughman
Cream of spinach soup pureed silky-smooth with butter-sauteed onion, celery, chicken broth, sherry, and a finishing splash of cream and nutmeg. The classic French-style starter soup.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
45 minThis is a classic cream-of-spinach in the French style, where a quick roux gives the soup body before the spinach ever goes in. Two tablespoons of flour cooked with butter for 2 minutes is the move that prevents the watery, separating finish that plagues home cooks who skip this step.
The sherry is the secret. A quarter cup stirred in at the end (off the heat, never boiled) adds a faint sweet, nutty depth that lifts the whole bowl. Without it, this is a fine spinach soup; with it, it tastes like something off a hotel dining room menu.
Nutmeg is the spice ally to all things creamy and spinach. A quarter teaspoon of freshly grated nutmeg perfumes the cream and rounds out the slightly metallic edge that spinach can carry.
A short cool before pureeing matters. Hot soup in a sealed blender builds steam pressure and explodes through the lid. Fifteen minutes off the heat is the safe move.
Chef Tips
- Wash the spinach in two changes of cold water. Sand hides in the leaves and ruins a smooth puree.
- Don’t let the cream boil after adding. High heat splits the cream and turns the soup grainy.
- Use freshly grated nutmeg if you can. The pre-ground stuff goes flat in the jar and loses its perfume.
- A swirl of cream and a few croutons on top makes this dinner-party-worthy in 30 seconds.
Variations
- Stir in 4 ounces of softened cream cheese along with the cream for a richer, more luxurious soup.
- Add a handful of fresh tarragon or dill before pureeing for a brighter, herbier finish.
- Top with a poached egg per bowl for a substantial light lunch.
Ingredients
Directions
Wash spinach carefully and discard any thick stalks.
Melt butter over medium heat.
Add onion and celery and sauté until onion is translucent (about 3 minutes).
Stir in flour, add salt and pepper and cook for 2 minutes.
Add chicken stock, stirring well.
Heat until it starts to boil, stirring frequently.
Add spinach and simmer for 15 minutes. Remove from heat and allow to cool for 15 minutes.
Using a food processor with steel blades, or a blender, purée the mixture in batches until it is smooth with dark green flecks.
Return to a medium heat, taste and correct seasoning.
Stir in cream, sherry and nutmeg.
Do not allow to boil. Serve immediately.
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