Cream of Spinach Soup

Esther Deutsch Recipe By
  • Cooking and Prep: 1 h 10 m
  • Serves: 6
  • Contains:

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!

Ingredients (14)

Main ingredients

Optional garnishes

Start Cooking

Prepare the soup

  1. Sauté the onion in butter over medium heat for five to seven minutes, until translucent.

  2. Add spinach and garlic, sauté for two more minutes.

  3. Stir in flour. Add pareve chicken stock gradually. Season with salt, pepper, and nutmeg.

  4. Simmer uncovered for 25 minutes. 

  5. Add milk and cream and cook another 15 minutes uncovered.

  6. Puree with an immersion blender until onions are liquified. Simmer additional 15 minutes.

  7. 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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  • Chani Mayerson

    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 fridge
    Posted by Mayerson123 |May 14, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    It should freeze well. It might be piecy when defrosting but when you cook it up, it should be good.
    Posted by Chaiaadmin|May 15, 2018
    0
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  • Chani Mayerson

    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 fridge
    Posted by Mayerson123 |May 14, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    It should freeze well. It might be piecy when defrosting but when you cook it up, it should be good.
    Posted by Chaiaadmin|May 15, 2018
    0

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