Cream of Spinach Soup
I'm always looking for easy ways to incorporate more veggies into our meals. Well, this flavorsome and intriguing bright-green soup is it. I love this Cream of Spinach Soup because it's creamy, rich and so easy to make. Dinner will be ready be ready in 30 minutes.
1 Tablespoon refined coconut oil or butter
1 pound baby spinach, washed
1/2 onion, roughly chopped
3 cups chicken or vegetable stock
Small grating of nutmeg
Salt and pepper
1 cup heavy whipping cream or half-and-half
Heat Dutch Oven to medium heat. Add onions and saute and until the begin to soften.
Add the spinach and stock in a saucepan, and turn heat to medium high.
Bring to a boil, and lower heat so mixture barely bubbles.
Cook, stirring occasionally, until spinach is tender, about 8 -10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
Use an immersion blenders to carefully purée the soup.
Add cream, and, over medium-low heat, reheat gently, stirring occasionally.
When soup is hot, adjust seasoning, serve and enjoy.
Chef's Note: If the soup is too spinachy for your crowd, you can add a few tablespoons of cream cheese while you are reheating (step 5). Cube the cream cheese before adding to the soup so that it will incorporate more easily.
This recipe was inspired by the New York Times Cream of Spinach Soup by Mark Bittman.