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Cream of Spinach Soup

This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

  • prep: 30 mins
    total time: 1 hour
  • servings: 4

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Ingredients

  • 2 1/4 pounds spinach, trimmed
  • Coarse salt and ground pepper
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 medium yellow onion, diced small
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup heavy cream

Cook's Note

To store soup, let cool, then cover and refrigerate, up to 1 day.

Directions

  1. Step 1

    In a large pot, cook spinach in boiling salted water until wilted; drain. When cool, squeeze out as much liquid as you can.

  2. Step 2

    In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.

  3. Step 3

    Add flour and cook, stirring, until combined, 1 minute.

  4. Step 4

    Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.

  5. Step 5

    Add cooked spinach and cilantro; cook until cilantro is just wilted.

  6. Step 6

    Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.

  7. Step 7

    Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Source
Everyday Food, April 2012

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Reviews (1)

  • Vivienne126 9 Feb, 2014

    It calls for water and broth in the recipe but not in the ingredient list?