Cream of Spinach Soup

Name: Cream of Spinach Soup
Ingredients: ½ oz / 15 g butter, if serving hot or ½ tbsp olive oil, if serving cold; ½ oz / 15 g butter, if serving hot or ½ tbsp olive oil, if serving cold; 1 small onion or shallot, peeled and finely chopped; 1 small onion or shallot, peeled and finely chopped; ¼ pt / 140 ml whipping cream; 1¼ pt / 710 ml vegetable or chicken stock; 1¼ pt / 710 ml vegetable or chicken stock; 1½ lb / 680 g spinach, washed and drained; freshly grated nutmeg; freshly ground black pepper; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This simple soup recipe can be adapted to many vegetables - broccoli, lettuce, chard, watercress, sorrel and cauliflower (add a pinch of curry powder), for example. Add potato during cooking for a thicker soup.

Ingredients

1 small onion or shallot, peeled and finely chopped
½ oz / 15 g butter, if serving

Soup
Gluten-free
Vegetarian

Method

In a large saucepan, sweat the onion or shallot in the butter or oil until soft and translucent. Stir in the spinach. As it wilts, it will gradually lose its volume. Pour on half the stock, and cook for approximately 4–5 minutes or until the spinach is just tender.

Allow to cool slightly, and place in a blender or food processor. Pour on half the remaining stock, and blend until smooth.