Spinach Cream Soup

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Spinach Cream Soup
Another favourite of mine. Another soup of excellent colour. Flavour with garlic and nutmeg and add plenty of cream. This soup is also good if a little spiced with dried chilli flakes. This recipe can also be used with watercress or sorrel.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
1/2 pint per person
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
1/2 pint per person
Ingredients
Instructions
  1. Wash and cook the spinach just until the midribs are soft. If using baby spinach it is not necessary to cook it before adding to the soup.
  2. Fry the onion and garlic in the butter without browning them.
  3. Add the flour with the nutmeg and cook for a minute or two.
  4. Slowly add the milk stirring all the time to get it well blended without any lumps.
  5. Add the spinach and bring to the boil briefly allowing to thicken.
  6. Puree with either a liquidiser or sieve.
  7. Reheat carefully without boiling and add the cream, season as necessary. This image shows soup which has not been liquidised.
Recipe Notes

This same recipe can be used with watercress very successfully, just adjust the seasoning.

It is not necessary to have fresh spinach - this soup can be made with frozen spinach.

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