Quick, satisfying, and nutritious. The purpose of pureeing the soup is to blend the onions for a smoother texture. It’s okay if the spinach pieces stay intact. Thank you Batsheva for another great recipe!
Cream of Spinach Soup
Recipe By Esther Deutsch
- Cooking and Prep: 1 h 10 m
- Serves: 6
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Contains:
Ingredients (14)
Main ingredients
Optional garnishes
Start Cooking
Prepare the soup
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Sauté the onion in butter over medium heat for five to seven minutes, until translucent.
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Add spinach and garlic, sauté for two more minutes.
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Stir in flour. Add pareve chicken stock gradually. Season with salt, pepper, and nutmeg.
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Simmer uncovered for 25 minutes.
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Add milk and cream and cook another 15 minutes uncovered.
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Puree with an immersion blender until onions are liquified. Simmer additional 15 minutes.
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Season to taste with additional seasoning if needed. Serve hot with toasted pine nuts. Garnish with fresh baby spinach leaves and/or herbed goat cheese.
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Cream of Spinach Soup
Freeze
Just made this soup and its delicious! Would like to know if it freezes well And if you would know how long it stays fresh in the fridgeReplies:
It should freeze well. It might be piecy when defrosting but when you cook it up, it should be good.
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-
Cream of Spinach Soup
Freeze
Just made this soup and its delicious! Would like to know if it freezes well And if you would know how long it stays fresh in the fridgeReplies:
It should freeze well. It might be piecy when defrosting but when you cook it up, it should be good.
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