Cream of Spinach Soup

Name: Cream of Spinach Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 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

By Mark Bittman

Updated Feb. 11, 2021

Cream of Spinach Soup — Craig Lee for The New York Times

Total Time: 30 minutes
Rating: 5(1,003)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.

Ratings

5 out of 5

1,003 user ratings

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Comments

Susan Peckitt7 years ago

This recipe begs for the use of an immersion blender! It's so much safer and more convenient to blend the vegetables in their pot than to transfer the hot stuff into a blender, where it can splash and splatter.

Dj6 years ago

I always laugh when people criticize those who change the recipe. Personally, I enjoy all the comments and suggestions, and if it’s a different recipe in the end, so what?

NLC7 years ago

okay. not enough spinach so use a combo of kale and spinach. combo of beef broth and chicken because that's what was there. no spring onions or green onions - so whatever onions were available.

this was so good. a reminder of how so much can be made from so little.

Renee2 months ago

I carmelized a yellow onion in butter, then cleaned up the browns with about a half cup or more of some leftover dry vermouth I needed to get rid of. Surely, white wine would do the job too. Yum! Hard to ruin this recipe!

HavanaGeo3 months ago

Mirepoix is the foundation of many creamed soups, it worked super well here in this vegan version, a little extra olive oil helped richen it. Sautéed 1/2 yellow onion, 1 carrot, 1 celery and 2 cloves garlic in 3 tablespoons olive oil Added and boiled 1 golden potato in 3 cups water and better than bouillon for 30 minutes Added 1 cup oat milk and 9 ounces spinach until wilted then used immersion blender

Jackie3 months ago

Do you use the white and green parts of the scallion/green onion or just the white parts?

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