eat. shop. love. nyc.

Easy cream of spinach soup or spinach cream sauce
March 2, 2010, 9:17 am
Filed under: Cook, Eat | Tags: , , , , ,

I eat soup from a can more often than I’d care to admit. This is a terrible habit born of laziness and a desire to not have to purchase a plethora of soup ingredients. This recipe is for a homemade cream of spinach soup, but it’s not totally from scratch. I make things easier on myself by using frozen spinach (10 oz package) and pre-made soup stock. By modifying the recipe slightly, it also makes for a rich spinach cream sauce.


* 1.5 cups broth (I used French Onion stock, but chicken stock is more common)
* 1 (10 ounce) package frozen chopped spinach
* 3 tablespoons butter
* 1/4 cup all-purpose flour
* 3 cups milk – not skim!
* 1 small finely chopped onion, 1-2 cups
* Salt and pepper to taste

Directions for soup:

1. In a medium saucepan, combine broth and spinach (no need to thaw prior to cooking). Bring to a boil, and cook until spinach is tender.
2. Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with salt and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture and reduce heat to avoid splatter.

Modifications for sauce:

To modify this recipe into a spinach cream sauce, substitute heavy cream for the milk and reduce from 3 cups to 2.5 cups. Let the cream sauce cook down until thickened to your desired consistency. If desired, add some freshly grated parmesan or asiago cheese prior to salting (these hard cheeses are already quite salty). Serve over pasta or atop roasted chicken.


1 Comment so far
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I did this last night. Two thumbs way up 🙂

Comment by Jilly

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