Cream of Spinach Soup May14


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Cream of Spinach Soup

Prep Time: 15 min
Cooking: 30 min
Serves: 6


  • 40g Butter
  • 150g Yellow Onion, chopped
  • 50g Fresh Garlic Chives, cut into small pieces
  • 15g Fresh Garlic, crushed
  • 1 ltr Chicken Stock
  • 250g Potatoes, peeled & quartered
  • 250g Fresh Baby Spinach, cut into small pieces.
  • 200ml Cream
  • Salt & Pepper to taste


  1. Heat the Butter in a soup pot and sauté the Onion and Garlic Chives until onions are translucent. Add crushed Garlic and sauté for another 2-3 minutes.
  2. Add the Chicken Stock and Potatoes, and simmer on medium heat until the potatoes are fork tender, about 15 minutes.
  3. Remove from heat, and allow to cool slightly. Transfer to a blender and blend to the consistence of a smooth pure.
  4. Return back to heat, add fresh Baby Spinach pieces, and allow to simmer for an additional 10 minutes on low heat.
  5. Gently stir in Cream, Salt and Pepper to taste and bring to a boil.
  6. Remove from heat and serve with lemon wedges.
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