Cream of Spinach soup
Cream of Spinach soup

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cream of spinach soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Rich and creamy spinach soup, with fresh or frozen spinach, onion, potatoes, broth, cream and sour cream. This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

Cream of Spinach soup is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Cream of Spinach soup is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook cream of spinach soup using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cream of Spinach soup:
  1. Take Spinach Puree
  2. Make ready 1 cup Spinach leaves
  3. Get 1 Garlic Clove
  4. Prepare 1/4 tsp Ginger chop
  5. Make ready Base
  6. Make ready 1 tbsp Butter
  7. Prepare 1 tbsp All-purpose Flour
  8. Get 1 cup Milk
  9. Make ready 1/4 cup Cream
  10. Take 1/2 tsp Salt
  11. Get 1/4 tsp Black pepper crush
  12. Get 1/4 tsp White pepper powder
  13. Make ready 1/4 tsp garlic powder
  14. Take 1/4 tsp Oregano
  15. Make ready Topping
  16. Make ready Croutons as liked
  17. Get Pinch Red Chilli flakes
  18. Take Fresh Coriander
  19. Make ready Cream

A sprinkle of grated parmesan invokes that steakhouse creamed spinach vibe and. This spinach soup, with a touch of nutmeg and some cream, is a classic combination, and its flavor justifies that distinction. A simple creamy soup packed with the goodness of fresh spinach leaves. It is possible to have a creamy vegan spinach soup without adding any dairy-free milk or cream.

Instructions to make Cream of Spinach soup:
  1. Wash spinach leaves.blanch them in hot boiling water for a minute.take out and immediately immerse in ice chilled water for a minute, take out again.this helps to retain the colour of spinach
  2. Make puree of blanched spinach with ginger garlic.as leaves are blanched,do not add water.make smooth puree without lumps or grains
  3. Add butter in pan.add bayleaf.add all-purpose flour. Saute to mix.add milk in pan and stir continuly to avoid lumps.add all seasoning
  4. Base would be thickened in no time,keep stirring.add spinach puree and mix well to have smooth blend texture
  5. Finely add cream and mix at low flame for 2 minutes or till the cream blends in smoothly
  6. Dish out.sprinkle with red chilli flakes.top up with croutons and fresh coriander drizzle cream over and serve hot

The not-so-secret ingredient is the potato. That's right whole foods all the way! It technically makes this recipe more of a vegan spinach and potato soup though. The spinach in this recipe makes for a flavoursome and intriguing bright-green soup, from BBC Good Food. 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.

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