Cream of Spinach Soup Recipe
I love spinach, and it is such a versatile vegetable. This is a great way to use spinach from the garden, especially if you have frozen it in batches. You can also use store-bought frozen spinach.
- ¼ cup (1/2 stick) butter
- 4-6 cloves garlic, minced
- 1 small onion or 1/2 large onion (optional)
- 6 cups vegetable broth (I use bullion so I can adjust the strength of the flavor)
- 1 lb. fresh spinach (stems removed) or frozen spinach
- 1 tbsp. lemon juice
- 1½ cups heavy cream
- ¼ cup all-purpose flour
- salt and pepper to taste
Saute onion in butter, cook for a couple minutes. I really like onions and garlic, so you can leave out the onion and use less garlic, but I am always looking for ways to add it to my recipes!
Add the minced garlic and finish cooking down the mixture.
Add the vegetable broth, spinach, and lemon juice to the pot.
Bring to a boil and cook until spinach is wilted (or frozen spinach is heated).
Using an immersion blender, blend until soup is mostly smooth. You can also use a regular blender, blending the soup in batches (and taking care with hot liquids).
Add the flour (making sure to break up any clumps), and then the cream.
Bring to a simmer, allowing soup to thicken.
Season with salt and pepper to taste.
Adapted from a recipe found at “From Calculus to Cupcakes“: