Spinach Cream Soup

Name: Spinach Cream Soup
Yield: Makes 3
Cuisine: Peruvian
Ingredients: Greek yogurt or sour cream; 1 pound spinach leaves; ½ onion, chopped; 1 tablespoon all-purpose flour; 4 cups vegetable broth; 2 tablespoons butter; Dash of grated nutmeg; ½ cup evaporated milk (or half and half); Salt and pepper

Preparation info

Makes
3

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

In Peru we love having all kinds of simple vegetable soups. This is a very basic recipe that allows lots of variations. If you substitute the spinach with other veggies, you will have a new cream soup every time. Use asparagus, zucchini, corn, onion, tomatoes, or carrots.

Ingredients

1 pound spinach leaves
4 cups vegetable broth
2 tablespoon

Americas
Peru
Vegetarian
Soup

Method

In a saucepan over medium heat, blanch the spinach in the vegetable broth until wilted. Turn off the heat and process in a blender or using an immersion blender, until creamy.
Melt the butter in the same saucepan over medium heat, and sauté the onion for 5 minutes, stirring occasionally. Add the flour, stirring constantly for 3 minutes. Make sure no lumps are f