Spinach Soup / Cream of Spinach Soup
Spinach Soup / Cream of Spinach Soup

Spinach Soup / Cream of Spinach Soup

Spinach Soup / Cream of Spinach Soup

Making many soups is so easy and this one is no exception. It’s quite a luxurious one and has a beautiful texture, almost like velvet on the tongue. You can add small things to it to dress it up, such as tiny shrimp, little miniature veal or chicken meatballs. Here for lunch, I added a hard-boiled egg.

Make this vegetarian by simply using vegetable stock instead of chicken stock and of course, you can use frozen spinach if that’s all you have on hand. It will taste just fine.

This is great on a cold day but it can also be served chilled in the summer for a cooling fresh soup with a dollop of Creme Fraiche or sour cream. Note I say chilled not cold.

spinach soup / cream of spinach soup

Spinach Soup

Simple, easy and quick - Spinach Soup
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Baking, Brunch, Lunch Recipes, Soup Course
Cuisine Soup Recipes
Servings 1 liters


  • 500 gr fresh spinach washed and dried in a salad spinner
  • 2 tbs butter
  • 200 gr onion chopped or thingly sliced
  • 200 gr potatoes cut in 1 cm or ½ inch cubes
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon white pepper
  • 1 liter chicken or vegetable stock
  • 1 tsp salt
  • 2 tbs whipping cream you can substitute sour cream or Creme Fraiche


  • While you are sweating the onion and potatoes, wash the spinach and drain. Dry in a salad spinner.
  • In a pot large enough to hold all the soup when done melt the butter. Slice or chop the onion, peel and chop the potatoes. Add to the pot and over a medium heat sweat them for about 10 minutes with the lid on. You are only trying soften the vegetables not color them.
  • Add as much of the spinach as you can into the pot and cover tightly and let the spinach wilt. Stirring occasionally. Add the remaining spinach if you have more and let it wilt as well.
  • When all the spinach has wilted and is soft, add the stock of your choice. The nutmeg, white pepper and the salt.
  • Simmer on a moderate heat for only 15 minutes. Remove from the heat.
  • With an immersion blender simply puree everything in the pot until it is smooth and has no lumps and all the spinach is very finely processed. If you don't have one you can use a blender or food processor.
  • Add 2 tbs of cream and stir. Taste for salt and pepper.


I think it's really important to wash the spinach - it doesn't matter what it says on the package! You will find that it's not really clean. Spinach is grown in sandy soil that is well drained. That means there is going to sand someplace in the package. So please wash it before you begin.
Fill a sink with lots of cold water and throw in the spinach - move it around a bit and let any sand in it sink to the bottom of the sink. Lift hand fulls of spinach out of the water letting it drain back into the sink. Then spin it dry or dry in a towel or with paper towels.
Color: Using fresh spinach is the way to get that great bright green color. You can use frozen spinach if you like and it will taste fine but won't have the color.
You don't need to simmer it for more than 15 minutes! If you do you will lose the color and it will darken.
The potatoes are there to use as a natural thickener and you won't really taste them.
If you use frozen spinach be sure to squeeze out the water, then add to the pot.
Refrigerate it as soon as it cools enough to handle to help it keep it color.
Tried this recipe?Let us know how it was!
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