Cream Of Spinach Soup Recipes

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EASY HOMEMADE CREAM OF SPINACH SOUP

This is so easy to make. I've also used broccoli and am planning to try asparagus. I love this recipe-it's so quick!

Provided by Kaarin

Categories     Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9



Easy Homemade Cream of Spinach Soup image

Steps:

  • In a medium saucepan combine water and spinach.
  • Cook till tender; do not drain.
  • In a large saucepan melt the butter on medium low heat.
  • Stir in flour until smooth.
  • Whisk in hot milk and bouillon.
  • Cook until beginning to thicken, then add spinach mixture.
  • Season to taste.
  • I sometimes add allspice instead of the garlic in the winter months.

16 ounces frozen chopped spinach (or fresh)
1 1/2 cups water
3 tablespoons butter
1/4 cup flour
3 teaspoons chicken bouillon granules (or 3 cubes)
3 cups milk
1/2 teaspoon garlic powder (optional)
1 teaspoon salt
1/2 teaspoon pepper, to taste

DELICIOUS CREAM OF SPINACH SOUP

This soup is addicting! We like it better than broccoli soup. The recipe comes from a dear friend, who was a chef.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Delicious Cream of Spinach Soup image

Steps:

  • In 3qt pan, saute onion in butter until soft.
  • Stir in flour; add salt, pepper, and nutmeg.
  • Blend in the milk.
  • Cook, stirring on med heat until bubbly.
  • Keep stirring for 1 minute.
  • Stir in the spinach.
  • Cook 1 minute, remove from heat.
  • Serve piping hot.

Nutrition Facts : Calories 377.8, Fat 26, SaturatedFat 16, Cholesterol 79.1, Sodium 909.4, Carbohydrate 25.4, Fiber 2.8, Sugar 1.1, Protein 13.2

1/3 cup butter
1/3 cup minced onion
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
4 1/2 cups milk
1 (10 ounce) package frozen spinach, thawed and drained well

CREAM OF SPINACH SOUP

This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.

Provided by Joyce Marciszewski

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8



Cream of Spinach Soup image

Steps:

  • In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
  • Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 19.1 g, Cholesterol 38 mg, Fat 12.9 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 7.9 g, Sodium 1053.3 mg, Sugar 9.4 g

1 ½ cups water
3 cubes chicken bouillon
1 (10 ounce) package frozen chopped spinach
3 tablespoons butter
¼ cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
salt and pepper to taste

CREAM OF SPINACH SOUP

Serve this creamy spinach soup piping hot, with a fresh buttered baguette. Delicious! You can make a vegetarian version by using vegetable stock in place of the chicken stock. Also, you can add a dash of paprika, cayenne, or red pepper flakes if you like more spice. Note: I used a 32 oz. box of organic chicken stock, and we thought it was fine that way (we like ours with plenty of broth). But the three cups of chicken stock that the recipe calls for should work nicely if you like a thick soup, or are going to blend it. I don't have an immersion blender, but feel free to blend this soup if you prefer a smooth version.

Provided by BecR2400

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Cream of Spinach Soup image

Steps:

  • In a medium saucepan, melt butter over medium heat.
  • Add the carrots and onion and saute in the butter until softened, about 3-5 minutes.
  • Add the stock and bring to a boil over high heat, then add the spinach.
  • Reduce heat to medium and let simmer for about 8-10 minutes, or until spinach is done.
  • Whisk in the milk or cream and the seasonings and heat through briefly (about five minutes more), stirring occasionally.
  • Remove from heat.
  • Serve piping hot.

3 tablespoons butter
3 tablespoons grated carrots
1/2 cup onion, finely chopped
16 ounces frozen chopped spinach (or fresh)
3 cups chicken stock (or vegetable stock)
1 cup cream or 1 cup milk
1 dash garlic powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 dashes ground nutmeg (to taste)

CREAMED SPINACH

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8



Creamed Spinach image

Steps:

  • Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
  • Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

SPINACH SOUP

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 10



Spinach Soup image

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
  • In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
  • Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

2 tablespoons olive oil
10 ounces fresh spinach
2 cloves garlic, finely minced
1/2 medium onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt, or more to taste
1/2 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper

CREAM OF SPINACH SOUP

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.

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6



Cream of Spinach Soup image

Steps:

  • Combine 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.
  • Pour 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.

1 pound spinach, well washed, thick stems trimmed
3 spring onions or 3 bunches scallions, trimmed and roughly chopped
3 cups chicken or vegetable stock
Small grating of nutmeg
Salt and pepper
1 cup heavy or light cream, half-and-half or milk

CREAMY SPINACH SOUP

This is a very delicious cream of spinach soup that can be served with a few croutons on top.

Provided by Donna L Whitaker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 5

Number Of Ingredients 9



Creamy Spinach Soup image

Steps:

  • Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
  • Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 16.7 g, Cholesterol 78.3 mg, Fat 26.7 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 16.3 g, Sodium 608.5 mg, Sugar 1.9 g

1 pound frozen chopped spinach, thawed
2 cups water
4 teaspoons chicken bouillon granules
½ cup chopped onion
¼ teaspoon garlic powder
¼ cup butter
¼ cup all-purpose flour
3 cups half-and-half
salt and pepper to taste

CREAM OF SPINACH SOUP

Try a bowl of Cream of Spinach Soup. Flecked with spinach and mushrooms, this Cream of Spinach Soup can be served hot or cold as a first course or alongside sandwiches.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 4 servings, about 1 cup each.

Number Of Ingredients 11



Cream of Spinach Soup image

Steps:

  • Cook and stir mushrooms and onion in butter in medium saucepan on medium heat until tender. Add 3 cups of the milk and the seasonings. Bring just to boil, stirring frequently.
  • Add potato starch to remaining 1/4 cup milk; stir until well blended. Gradually add to hot mixture in saucepan, stirring until well blended. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 min.
  • Stir in remaining ingredients; cook until cream cheese is completely melted and soup is heated through, stirring frequently.

Nutrition Facts : Calories 290, Fat 20 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 660 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 12 g, Protein 11 g

1/2 cup chopped fresh mushrooms
1/2 cup chopped onion
2 Tbsp. butter or margarine
3-1/4 cups milk, divided
1/2 tsp. salt
1/4 tsp. garlic powder
dash of pepper
dash of ground nutmeg
2 tsp. potato starch
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

CREAMY SPINACH SOUP

The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup

Provided by Maxine Clark

Categories     Dinner, Soup

Time 1h15m

Number Of Ingredients 10



Creamy spinach soup image

Steps:

  • Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
  • 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 do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

Nutrition Facts : Calories 226 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.22 milligram of sodium

50g butter
1 medium onion , finely chopped
2 garlic cloves , finely chopped
1 medium potato , peeled and chopped into chunks
450ml chicken or vegetable stock
600ml milk
450g fresh spinach , washed if necessary and roughly chopped
finely grated zest of half a lemon
freshly grated nutmeg , to taste
3 tbsp double cream , to serve

SPINACH CREAM SOUP

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9



Spinach Cream Soup image

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
  • Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).
  • Blanch spinach: Wash well and trim tough ends while bringing a large pot of water to a boil. Prepare an ice-water bath. Salt the boiling water generously and submerge all of the spinach. Blanch 30 seconds, just until wilted and bright green, then remove spinach with a spider or slotted spoon and immediately plunge into the ice-water bath to stop the cooking, stirring to cool more quickly. Squeeze spinach with your hands to remove excess liquid.
  • Working in batches (do not fill more than halfway), add spinach and veloute base into a blender and puree until smooth. (Alternatively, puree soup in a food mill, using either fine or coarse disk, a food processor, or with an immersion blender.) Pass soup through a fine sieve into a clean pot, pressing on solids with a flexible spatula to extract as much liquid as possible.
  • Set pot over low heat and whisk in cream, if using. (Thin with more stock or water, if necessary.) Cream soups are the best made just before serving, especially when using green vegetables, as the soup can lose some of its vibrant color. You can make the veloute base the day before; let cool completely then refrigerate in an airtight container.
  • Heat oil in a small skillet over medium heat. Add bread cubes and cook until crisp and golden brown.
  • Serve soup garnished with croutons.

5 tablespoons unsalted butter
1 medium onion, peeled and cut into small dice (about 1 cup)
1/4 cup plus 1 tablespoon all-purpose flour
4 cups homemade or low-sodium canned chicken stock
2 pounds fresh spinach
Coarse salt
1/2 cup heavy cream (optional)
1 tablespoon extra-virgin olive oil
1/3 cup 1/4-inch cubes French bread

CREAMY SPINACH MUSHROOM SOUP

This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. -Susan Jordan, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12



Creamy Spinach Mushroom Soup image

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

Nutrition Facts : Calories 219 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 952mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

1/4 cup butter, cubed
1/2 pound sliced baby portobello mushrooms
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
2-1/2 cups vegetable stock
1 package (6 ounces) fresh baby spinach, chopped
1-1/2 cups half-and-half cream
1/2 cup sour cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

RAW CREAM OF SPINACH SOUP

Categories     Soup/Stew     Garlic     Onion     No-Cook     Vegetarian     Spinach     Winter     Chill     Healthy     Escarole     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16



Raw Cream of Spinach Soup image

Steps:

  • Purée vegetable juice, spinach, and escarole (if using) in a blender until smooth. Add remaining ingredients and pulse to combine, leaving some texture.
  • Chill soup, covered, until cold, about 1 hour.

2 cups fresh tomato and/or carrot juice (from about 1 lb vegetables)
2 cups chopped spinach leaves
2 tablespoons chopped escarole leaves (optional)
1/2 medium California avocado, pitted and peeled
1/2 cup olive oil
1/3 cup packed fresh cilantro
1/4 cup Nama Shoyu* (unpasteurized soy sauce) or 1 1/2 teaspoons sea salt (preferably Celtic)
1/4 cup finely chopped shallot
2 tablespoons chopped scallion
2 tablespoons minced garlic
2 tablespoons dry white wine
1 tablespoon fresh lime juice
1 tablespoon chopped fresh mint
1 teaspoon minced fresh jalapeño, including seeds
1 teaspoon minced peeled fresh ginger
Garnish: 1 small portabella mushroom cap, halved and thinly sliced

CREAM OF SPINACH CHEESE SOUP

Give yourself a delicious calcium boost with this cream of spinach soup. I like to serve it with a green salad. You can also add 2 cups of cubed cooked chicken, if you wish. -Maria Regakis, Saugus, Massachusetts.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7



Cream of Spinach Cheese Soup image

Steps:

  • In a small saucepan, combine the broth, spinach, onion powder and pepper. Bring to a boil. Combine flour and milk until smooth; gradually add to soup. Return to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.

Nutrition Facts : Calories 297 calories, Fat 17g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.

1 cup chicken broth
1 package (6 ounces) fresh baby spinach, chopped
1/2 teaspoon onion powder
1/8 teaspoon pepper
4 teaspoons all-purpose flour
1 can (5 ounces) evaporated milk
1 cup shredded cheddar cheese

CREAM OF SPINACH SOUP

Provided by Blair Box

Categories     Soup/Stew     Milk/Cream     Appetizer     Quick & Easy     Spinach     Bon Appétit     Costa Mesa     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 to 4

Number Of Ingredients 8



Cream of Spinach Soup image

Steps:

  • Place all ingredients in blender and blend until smooth. Transfer to heavy large saucepan. Bring soup to boil over medium-high heat, stirring frequently. Ladle into bowls and serve.

1 10-ounce package frozen spinach soufflé, thawed
1 10 1/2-ounce can cream of potato soup
1 1/2 cups milk
1/4 cup sour cream
1 green onion, sliced
1 teaspoon fresh lemon juice
Pinch of dried thyme
Pepper

LOW CARB CREAM OF SPINACH SOUP

This is the best tasting soup ever! If you are on a low carb diet and can enjoy fats, but not carbs then this is awesome.

Provided by n2alaska

Categories     Spinach

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9



Low Carb Cream of Spinach Soup image

Steps:

  • combine water, onions, garlic powder, salt, pepper, bouillon cube and spinach (I grabbed 6 large handfuls) in saucepan until it starts to come to a boil.
  • Then add butter.
  • Once butter melts add in heavy whipping cream.
  • Cook for a few more minutes until spinach is desired tenderness.
  • If you would like put spinach in food processor or blender to make it smaller pieces.

Nutrition Facts : Calories 844.5, Fat 89.8, SaturatedFat 56.1, Cholesterol 298.9, Sodium 1089.4, Carbohydrate 8.8, Fiber 1.7, Sugar 1.4, Protein 5.8

1/3 cup diced onion
2 cups water
1 chicken bouillon cube
6 cups fresh spinach
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter
1 pint heavy whipping cream

HEARTY CREAM OF SPINACH SOUP

I have fallen in love with this easy, delicious soup. Yes, I know it uses a soup mix so food snobs stay away. It is only for plain ole regular folks like me. ;)

Provided by ratherbeswimmin

Categories     Spinach

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Hearty Cream of Spinach Soup image

Steps:

  • In a large saucepan, let the butter melt over medium heat.
  • Add in the onion, carrot, and spinach; cook and stir frequently for 3-4 minutes or until vegetables are softened.
  • Add the soup mix, then the milk; whisk until mixture is smooth.
  • Bring to a boil, add in nutmeg and pepper; lower heat to medium-low and simmer 5 minutes or so before serving.

Nutrition Facts : Calories 111.1, Fat 7.7, SaturatedFat 4.8, Cholesterol 24.4, Sodium 91.8, Carbohydrate 7.4, Fiber 0.7, Sugar 1.1, Protein 3.9

2 tablespoons butter
1/2 cup chopped onion
1/2 cup grated carrot
2 cups chopped fresh spinach
1 envelope knorr cream of spinach soup mix
2 1/2 cups milk
1/8 teaspoon fresh grated nutmeg
1/4 teaspoon fresh ground black pepper

CREAM OF SPINACH SOUP

"This rich and creamy soup tastes like it's made by a professional chef," says Patricia Bradley Rohnert Park, California. While Patricia often uses drained canned spinach in the recipe, frozen spinach works well, too.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 5



Cream of Spinach Soup image

Steps:

  • Prepare soup mix according to package directions. Stir in spinach. Cover and simmer for 2 minutes. Remove from the heat; stir in sour cream and nutmeg. Garnish with lemon slices.

Nutrition Facts :

1 package (1.8 ounces) leek soup and dip mix
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup sour cream
1/4 teaspoon ground nutmeg
lemon slice

CREAM OF SPINACH SOUP

This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 8



Cream of Spinach Soup image

Steps:

  • In a large pot, cook spinach in boiling salted water until wilted; drain. When cool, squeeze out as much liquid as you can.
  • In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
  • Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  • Add cooked spinach and cilantro; cook until cilantro is just wilted.
  • Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  • Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 286 g, Fat 18 g, Fiber 9 g, Protein 10 g, SaturatedFat 11 g

2 1/4 pounds spinach, trimmed
Coarse salt and ground pepper
1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1/4 cup fresh cilantro leaves
1/4 cup heavy cream

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From karenskitchenstories.com


CREAM OF SPINACH SOUP | RICARDO
Preparation. In a saucepan, soften the leek and garlic in the oil. Season with the celery salt and pepper. Add the chicken broth and potatoes. Bring to a boil. Cover and simmer for about 15 minutes or until the potatoes are tender. Add the spinach and cook for 1 minute. In a blender, purée until smooth.
From ricardocuisine.com


CREAM OF CELERY AND SPINACH SOUP | RICARDO
Preparation. In a large saucepan, soften the onion and garlic in the butter. Add the broth, celery, and potato and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender. In a blender, purée the soup until smooth with the spinach. Season with salt and pepper.
From ricardocuisine.com


CREAM OF SPINACH SOUP RECIPE FOOD NETWORK - YOGITRITION
Place a large skillet on medium heat. Heat olive oil, add spinach and garlic, and leave to cook. Stir constantly until you have wilted spinach, this should take about 2-3 minutes. Add the prepared mixture into a food processor and add ¼ cup of …
From yogitrition.com


INDIAN CREAMED SPINACH PALAK RECIPES - FOOD NEWS
Mix cream of spinach soup (cream of palak soup) well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the salt and pepper to cream of spinach soup (cream of palak soup). Mix cream of spinach soup (cream of palak soup) well and cook on a medium flame for 1 more minute, while stirring occasionally.
From foodnewsnews.com


CREAM OF SPINACH SOUP - RECIPES, REVIEWS AND MORE
Instructions. Sauté the onion in the butter for 3 minutes in a pot. Add the potatoes, water, chicken broth and bouillon cubes. Bring the mixture to a boil. Turn the heat down to low, cover and simmer for 20 minutes or until the potatoes are tender. Add the spinach and cook for 3 minutes longer or until the spinach is tender.
From victoriahaneveer.com


CREAM OF SPINACH SOUP - OLIVIA'S CUISINE
Add the flour and stir to combine, cooking for about a minute to get rid of the raw flour taste. Then, add the spinach and cook until wilted, about 5 minutes. Add the heavy cream, chicken broth, nutmeg, cayenne, salt and pepper, and cook until thickened, about 5 minutes. Add the parmesan and stir to combine.
From oliviascuisine.com


JULIA CHILD'S CREAM OF SPINACH SOUP - THIS WIFE COOKS™
1-2 tablespoons butter. How to make Julia Child’s Cream of Spinach Soup: Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned. Stir in spinach and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted. Sprinkle in the flour and stir ...
From thiswifecooks.com


RECIPE: CREAM OF SPINACH SOUP - FOOD NEWS
1 c. heavy cream Rinse the spinach and shred it with a knife. Heat 4 tablespoons of the butter in a large saucepan and cook the onion until wilted. Add the spinach, potatoes, stock and water and cook until the potatoes are tender, about 25 minutes. Put the soup through a sieve or place in blender until smooth.
From foodnewsnews.com


CREAMED SPINACH RECIPES | ALLRECIPES
This creamed spinach gets a flavorful edge thanks to a homemade roux (simply mix equal parts butter and flour in a pan and slowly add water reserved from draining the spinach, whisk, and let simmer for 10-20 minutes). If you prefer a creamed spinach with a little more cream, add a bit of milk or heavy cream. 8 of 11.
From allrecipes.com


THE EASIEST CREAM OF SPINACH SOUP (VEGAN) - MY PURE PLANTS
Step 1 – Prepare your vegetables. Wash the fresh spinach leaves. Peel and finely chop the onion and the garlic. Peel and dice the potatoes. You can shorten the cooking time by dicing the potatoes smaller like 1 * 1 inch.
From mypureplants.com


CREAMED SPINACH WITH CREAM OF MUSHROOM SOUP RECIPES
Creamed Spinach Macaroni and Cheese Cooking With Carlee. garlic, milk, frozen chopped spinach, nutmeg, pasta, cream of mushroom soup and 4 more.
From yummly.com


BEST SPINACH SOUP RECIPES | FOOD & WINE
Go to Recipe. Cook the broccoli rabe in a separate pan, not in the soup pot. That way, any excess bitterness from the vegetable goes down the drain with the cooking water rather than into the soup ...
From foodandwine.com


POTAGE CREME D’EPINARDS: THE BEST CREAM OF SPINACH SOUP - FOODAL
Step 1 – Gather and Prep Ingredients. Using a sharp knife and a sturdy cutting board, slice the butter into two pieces: one piece that is 2 tablespoons, and another that is 3 tablespoons. Chop the yellow onion and roughly slice the leaves. Measure out the all-purpose flour, vegetable stock, light cream, salt, and pepper.
From foodal.com


CREAMY SPINACH SOUP BLISS - GONNA WANT SECONDS
Instructions. In a large pot, melt butter. Add onion and garlic and cook over medium-low heat until onion is soft and translucent. Add chicken broth, spinach, salt, pepper, and nutmeg. Bring soup to a boil, then reduce heat and simmer until …
From gonnawantseconds.com


CANADA ESS - CREAM OF SPINACH SOUP (53976.3) CALORIES, CARBS ...
Find calories, carbs, and nutritional contents for Canada ESS - Cream of Spinach Soup (53976.3) and over 2,000,000 other foods at MyFitnessPal
From sync.myfitnesspal.com


CREAM OF SPINACH SOUP | RACHAEL RAY IN SEASON
When it foams, add the onion, shallots and chopped garlic. Partially cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the flour, whisk for a minute or so, then whisk in the warm stock. Add the spinach and stir until wilted. Simmer 10 to 15 minutes. Add the lemon juice and season with salt and pepper. Step 3.
From rachaelraymag.com


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