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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups soup 364g Recipe makes 4 cups soup) |
||
| Calories 126 | ||
| Calories from Fat 67 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.5g | 11% | |
| Saturated Fat 4.6g | 23% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 343mg | 14% | |
| Potassium 533mg | 15% | |
| Total Carbohydrate 13.5g | 4% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 0.7g | ||
| Protein 2.8g | 5% | |
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"Cream" of Spinach Soup
By: sugarpea
Nov 17, 2003
Wonderful comfort food from Rozanne Gold, a favorite cookbook author. This is a creamless creamed soup and it's delicious. It's made thick with potatoes and rich with butter. The color of this soup is stunning.
4 cups soup
Ingredients
- 4 cups water
- 1/2 teaspoon salt
- 8 ounces boiling potatoes
- 8 ounces fresh spinach leaves, stems removed
- 2 1/2 tablespoons unsalted butter
- coarse salt
- fresh ground black pepper
- garnish of freshly grated nutmeg or shaved parmigiano-reggiano cheese
Directions
1
Bring water and salt to a boil; cut the potatoes in half lengthwise, and then into 1/2" thick slices; boil over medium-high heat for twenty minutes.2
Add the spinach and boil another 10 minutes being careful to not overcook in order to maintain it's bright green color.3
Drain, reserving 1 1/4 cups cooking liquid; in a food processor, process the potatoes and spinach until very smooth, adding the butter 1/2 T at a time.4
Return the puree to the pot and add the reserved liquid until the desired consistency; reheat slowly and season with salt and pepper; ladle into shallow soup plates and garnish with nutmeg or shaved cheese.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Greens > Spinach
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Occasion > Seasonal > Fall
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- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
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- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: duonyte
On Feb 8, 2008
A very green soup. I felt it needed a little something, so I added some chopped onions to the potatoes, which I liked a lot. This was more like three servings for me, but I admit that we like big servings of soup. I this will also work well with frozen spinach - might be its best use! Thanks for posting.
From: KITTENCAL
On Apr 10, 2004
Hi sugarpea...made your Cream of Spinach soup tonight for myself and DH...it was so delicious, I am looking to make some easy recipes as I am recovering from hip surgury, and cannot stand to make big meals as yet...this one just fit the bill...just enough for us, and a little leftover...I served this with a small side salad (prepackaged of course), and a crusty roll...wonderful, I will make this again...thank you Sugarpea for sharing...another winner...KC
From: karen in tbay
On Feb 10, 2004
Tastes fab but I did use this recipe as a base and did make changes. I used chicken broth and leftover creamed swiss chard and just realized I forgot to add the butter. I boiled my spuds til done, added the chard then pureed. Returned to pot and thinned with milk. Will definitely use again since I have lots of frozen kale and chard waiting to be used. Thanks
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