Cream of Spinach Soup

Esther Deutsch Esther Deutsch
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Quick, satisfying, and nutritious. The purpose of pureeing the soup is to blend the onions for a smoother texture. It’s okay if the spinach pieces stay intact. Thank you Batsheva for another great recipe!

6
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Wheat, Tree nuts

Directions

Prepare the soup

  1. Sauté the onion in butter over medium heat for five to seven minutes, until translucent.

  2. Add spinach and garlic, sauté for two more minutes.

  3. Stir in flour. Add pareve chicken stock gradually. Season with salt, pepper, and nutmeg.

  4. Simmer uncovered for 25 minutes. 

  5. Add milk and cream and cook another 15 minutes uncovered.

  6. Puree with an immersion blender until onions are liquified. Simmer additional 15 minutes.

  7. Season to taste with additional seasoning if needed. Serve hot with toasted pine nuts. Garnish with fresh baby spinach leaves and/or herbed goat cheese.

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2 Comments

fr •

replacement what can i use instead of the chicken soup powder? don't have it in my house and wouldn't want to buy just for this. tnx!

Nicole Oved •
Reply to fr

You can use any other consomme - or any soup broth as a replacement. The other alternative is really just salt and pepper and any other preferred spices.

Chani Mayerson •

Freeze Just made this soup and its delicious!
Would like to know if it freezes well
And if you would know how long it stays fresh in the fridge

Chaia Frishman •
Reply to Chani Mayerson

It should freeze well. It might be piecy when defrosting but when you cook it up, it should be good.