How to Prepare Award-winning Cream of Spinach Soup
Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to prepare a special dish, Simple Way to Make Ultimate Cream of Spinach Soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cream of Spinach Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cream of Spinach Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cream of Spinach Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cream of Spinach Soup estimated approx 30 mins.
To get started with this recipe, we must prepare a few components. You can cook Cream of Spinach Soup using 6 ingredients and 5 steps. Here is how you can achieve it.
A light and delicious soup that is quick and easy to make! It's also very adaptable to what's in your refrigerator - a reminder of how so much can be made from so little. #nikicuisine 😋
Recipe source: Mark Bittman
Ingredients and spices that need to be Take to make Cream of Spinach Soup:
- 1 pound spinach, well washed, thick stems trimmed
- 3 spring onions, trimmed & 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
Instructions to make Cream of Spinach Soup
- Place trimmed spinach and chopped spring onions in a large saucepan.
- And stock to the 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.
- Pour soup into a blender, in batches if necessary, and carefully purée. (Alternatively, use an immersion blender directly in the pan which is what I do when blending soups.) Return to pan, add cream, and over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
- Garnish with a few pieces of the chopped onions or a swirl of cream (optional).
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