Creamy spinach soup

Recipe uploaded by

Maxine Clark

22 ratings

Recipe by Maxine Clark

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1. Video tutorial: Making soup

1. Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
2. Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

Getting it bright green

The secret of a fresh-flavoured, bright green soup is to cook half the spinach briefly in the soup for depth of flavour, then add the remaining raw spinach when liquidising.

Per serving

226 kcalories, protein 10g, carbohydrate 17g, fat 14 g, saturated fat 8g, fibre 3g, salt 1.22 g

'This makes a lot - but leftovers can be frozen. I enjoyed watching the colour develop, liked the hint of lemon, and a swirl of cream made it look super.'

Latest comments and suggestions

Results 21-38

• weekary

  05 February 2009

  weekary commented on this recipe

  Forgot to say I defrosted the frozen spinach and then added it as per the recipe as if it was normal spinach.

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• Hel - Brit in Beijing

  16 February 2009

  Hel - Brit in Beijing commented on this recipe

  super, thanks

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• Tim Child

  23 March 2009

  Tim Child rated and commented on this recipe

  

  Was very good, made with low fat milk and no nutmeg.

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• JontyK19

  26 March 2009

  JontyK19 rated this recipe

  

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• G-I

  08 April 2009

  G-I commented on this recipe

  I made a little deviation from the original and I think it taste as good.....if not better ;-) Followed the same procedure but instead of cream I had a teaspoonful of lite cremé fraiche at the buttom of the bowl before a pouring in the soup. and to finish it off I had 2-3 sour-cream potetochips to decorate. Hmmmm delicious. I guess this is not for the weight watchers, but for special occasions, I think this is great.

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• munch

  14 May 2009

  munch commented on this recipe

  Absolutely delicious. I used just a small bit of butter, a splash of olive oil and skimmed milk and it was still thick and creamy thanks to the potato. Will definitely make again.

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• Jason

  27 May 2009

  Jason rated and commented on this recipe

  

  Tastes great, looks great, a super starter. I was sceptical, but the lemon zest works brilliantly, but I think half the amount of butter would be enough. White wine instead of butter may also work but haven't tried it.

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• Hackney Josh

  05 June 2009

  Hackney Josh rated and commented on this recipe

  

  Delicious, I'll be making this for years to come. It's one of the few recipe's both my wife and I enjoyed as much as the other.

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• mazk72

  08 June 2009

  mazk72 rated and commented on this recipe

  

  i made this soup today and it was delicious i never used butter i fryed the onions and garlic in a tablespoon of olive oil.I also used semi skimmed milk and added a little drop of cream cheese but i didn't add the nutmeg as i dont like it. In saying that the soup was amazing and i will be making this regularly

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• Trisha

  10 June 2009

  Trisha commented on this recipe

  Absolutely delicious - I have just made this for my lunch (whilst catching up with ironing and housework) and was very simple to make and ready in a jiffy - I used a swirl of double cream as a naughty treat but it worked really well too. Yummy

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• Priyanka

  08 July 2009

  Priyanka commented on this recipe

  OMG!!!.....I think i have died and gone to heaven!!!.....This is by far one of the best recipes ive come across in my life!!!....After the initial accident of the blender malfunctioning and me being covered in a mixture of milk & wilted spinach this soup is an absolute joy!!!...I think my spinach intake is going to go through the roof!

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• Metz

  09 September 2009

  Metz rated this recipe

  

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• Andy Corney

  12 September 2009

  Andy Corney rated and commented on this recipe

  

  tried this several times now - found the recipe to be quite bland :(

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• dicksurrey

  13 September 2009

  dicksurrey rated and commented on this recipe

  

  Very easy to make, I substituted the spinach for chard, and served it with garlic bread. Perfect for an autumn evening. Delicious

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• Jo Foster

  28 September 2009

  Jo Foster commented on this recipe

  I haven't made it yet so cannot rate it. It looks really good. Vegetarians quibble about chicken stock though.

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• Jo-Jo

  04 October 2009

  Jo-Jo rated and commented on this recipe

  

  lovely vibrant and tasty soup, I added some creamy blue cheese to lift the flavour a little and it was yummy! One note - please read the recipe properly and make sure you put lemon ZEST into the soup and not lemon JUICE!!! Otherwise you will end up with a curdled mess and only cornflour and extra cooking will save it!! ooops!! lol

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• JOOLES

  05 October 2009

  JOOLES commented on this recipe

  WOW this sounds lovely, we have LOADS of chard growing at the moment, so looking for lots of different recipes to do with it. Im going to do exactly what dicksurrey has done, cant wait i will be back to comment. x

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• BPnKVM

  23 October 2009

  BPnKVM rated and commented on this recipe

  

  Amazing velvety texture and really good flavour, with a nice zesty kick from the lemon. More of an occasional soup than a weekly event, but well worth trying.

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Ingredients

• 50g butter
• 1 medium onion , finely chopped
• 2 garlic cloves , finely chopped
• 1 medium potato , peeled and chopped into chunks
• 450ml chicken or vegetable stock
• 600ml milk
• 450g fresh spinach , washed if necessary and roughly chopped
• finely grated zest of half a lemon
• freshly grated nutmeg , to taste
• 3 tbsp double cream , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 50g butter
• 1 medium onion , finely chopped
• 2 garlic cloves , finely chopped
• 1 medium potato , peeled and chopped into chunks
• 450ml chicken or vegetable stock
• 600ml milk
• 450g fresh spinach , washed if necessary and roughly chopped
• finely grated zest of half a lemon
• freshly grated nutmeg , to taste
• 3 tbsp double cream , to serve

Per serving

226 kcalories, protein 10g, carbohydrate 17g, fat 14 g, saturated fat 8g, fibre 3g, salt 1.22 g

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