If you have some fresh spinach and some chicken broth, you have the makings of an easy and wonderful cream of spinach soup that’s far superior in flavor to any canned cream spinach soup you may have tried.
This week’s recipe for Cream of Spinach Soup Made With Fresh Spinach from the folks at Once Upon a Plate will help you make this quick, classic, and flavorful soup.
Best of all, it’s very easy to customize this soup to your taste. If you prefer your cream of mushroom soup to be smooth, just puree the cooked soup using an immersion hand blender, food processor, or tabletop blender.
Want to mix things up a bit? Add some corn and/or crumbled cooked bacon to this soup for a nice change of pace.
1 medium yellow/ brown onion (or 1/2 large), finely chopped
4 Tablespoons butter (1/2 stick). May use 2 Tablespoons olive oil & 2 Tablespoons butter.
1/4 cup all-purpose flour
1 1/4 cups chicken stock (may use canned/boxed broth)
2 1/2 cups whole milk, heated. (May use lower fat versions, but soup won’t be as creamy)
1 (10 to 12 ounce) package fresh baby spinach, chopped, OR 1 package chopped frozen spinach, thawed & drained
Salt & White Pepper to taste (may use black pepper)
1 whole bay leaf (optional)
Nutmeg to taste (optional)
3 Tablespoons heavy cream, or Half & Half (optional)
How to Make Cream of Spinach Soup Made With Fresh Spinach.
You can also see our list of delicious soup recipes, organized by type to help you enjoy more soup recipe ideas throughout the year.
Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond soup.
Please join us soon to see this week’s Fish For Friday Recipe of the Week: Creamy Butternut Squash and Shrimp Pasta Bake.
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