Reviews (1) Add Rating & Review 28 Ratings 5 star values: 1 4 star values: 6 3 star values: 15 2 star values: 4 1 star values: 2 Martha Stewart Member Rating: Unrated 02/09/2014 It calls for water and broth in the recipe but not in the ingredient list?
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Gallery Cream of Spinach Soup Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 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) 4 cups low-sodium chicken broth 1/4 cup fresh cilantro leaves 1/4 cup heavy cream
Cook’s Notes To store soup, let cool, then cover and refrigerate, up to 1 day.
Gallery Cream of Spinach Soup
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Gallery
Cream of Spinach Soup
Cream of Spinach Soup
Cream of Spinach Soup
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 4
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 4
4
Ingredients
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) 4 cups low-sodium chicken broth 1/4 cup fresh cilantro leaves 1/4 cup heavy cream
Directions
In a large pot, cook spinach in boiling salted water until wilted; drain. When cool, squeeze out as much liquid as you can.
In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
Add flour and cook, stirring, until combined, 1 minute.
Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
Add cooked spinach and cilantro; cook until cilantro is just wilted.
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.
Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.
Cook’s Notes To store soup, let cool, then cover and refrigerate, up to 1 day.
Cook’s Notes
To store soup, let cool, then cover and refrigerate, up to 1 day.
Reviews (1)
Add Rating & Review 28 Ratings 5 star values: 1 4 star values: 6 3 star values: 15 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: Unrated 02/09/2014 It calls for water and broth in the recipe but not in the ingredient list?
Reviews (1)
Add Rating & Review 28 Ratings 5 star values: 1 4 star values: 6 3 star values: 15 2 star values: 4 1 star values: 2
Add Rating & Review
28 Ratings 5 star values: 1 4 star values: 6 3 star values: 15 2 star values: 4 1 star values: 2
28 Ratings 5 star values: 1 4 star values: 6 3 star values: 15 2 star values: 4 1 star values: 2
28 Ratings 5 star values: 1 4 star values: 6 3 star values: 15 2 star values: 4 1 star values: 2
5 star values: 1 4 star values: 6 3 star values: 15 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: Unrated 02/09/2014 It calls for water and broth in the recipe but not in the ingredient list?Martha Stewart Member
Rating: Unrated 02/09/2014
It calls for water and broth in the recipe but not in the ingredient list?
Rating: Unrated
All Reviews for Cream of Spinach Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cream of Spinach Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
