Ingredients:
Spinach (fresh or frozen): 4 cups (washed and chopped if using fresh)
Butter: 2 tablespoons
Onion: 1 medium (finely chopped)
Garlic: 2-3 cloves (minced)
All-purpose flour: 2 tablespoons (to thicken the soup)
Milk: 2 cups (you can use whole milk or any milk alternative)
Vegetable or chicken broth: 2 cups
Heavy cream: 1/2 cup (for creaminess)
Salt: to taste
Black pepper: to taste
Nutmeg: a pinch (optional, for extra flavor)
Lemon juice: 1 tablespoon (optional, to balance the flavor)
Grated Parmesan cheese: 2 tablespoons (optional, for garnish)
Croutons (optional, for serving)
Instructions:
1. Prepare the Spinach:
If using fresh spinach, wash it thoroughly and chop it roughly.
If using frozen spinach, thaw it and drain any excess water.
2. Cook the Onion and Garlic:
In a large pot, heat 2 tablespoons of butter over medium heat.
Add the finely chopped onion and sauté until it becomes soft and translucent (about 5-7 minutes).
Add the minced garlic and cook for another 1-2 minutes, ensuring the garlic doesn't burn.
3. Add the Flour:
Sprinkle the 2 tablespoons of all-purpose flour over the sautéed onions and garlic. Stir to combine and cook for another minute to create a roux (a mixture of flour and butter that thickens the soup).
4. Add the Broth and Milk:
Gradually pour in the vegetable or chicken broth and stir constantly to avoid lumps.
Slowly add the 2 cups of milk while stirring to create a smooth base for the soup.
Bring the mixture to a simmer.
5. Add the Spinach:
Once the soup base is simmering, add the chopped spinach to the pot. Stir until the spinach wilts down, which will only take a few minutes.
6. Blend the Soup:
Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Blend until completely smooth.
7. Add the Cream and Seasonings:
Once the soup is smooth, return it to the pot (if using a regular blender) and add 1/2 cup of heavy cream for richness.
Season with salt, black pepper, and a pinch of nutmeg. Stir to combine.
8. Simmer and Adjust Consistency:
Let the soup simmer for another 5-10 minutes to allow the flavors to meld together.
If the soup is too thick, you can add a bit more milk or broth to reach your desired consistency.
9. Final Touches:
Taste and adjust the seasoning if necessary. Add lemon juice to balance the flavors, if desired.
If you want a richer flavor, sprinkle some grated Parmesan cheese into the soup and stir until melted.
10. Serve:
Ladle the soup into bowls and garnish with extra grated Parmesan cheese, croutons, or a swirl of cream.
Serve hot with bread or a light salad on the side for a complete meal.
Tips:
For a Vegan Version: Substitute the butter with olive oil and use coconut or almond milk instead of regular milk. You can also skip the cream or use a plant-based cream.
Add Protein: To make the soup more filling, you can add some cooked chicken, tofu, or even lentils.
Extra Flavor: For added depth of flavor, you can sauté a small amount of ginger with the garlic and onions, or sprinkle a little smoked paprika for a smokier taste.
Conclusion:
Cream of Spinach Soup is a delightful, creamy, and healthy dish that can be enjoyed as a starter or a main course. With its rich green color and smooth texture, it’s perfect for a cozy meal. The soup is easily customizable, and you can add other vegetables or spices to suit your taste. Enjoy this delicious and comforting bowl of goodness.
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