Though I love soups, I haven’t had a bowl of any kind since last winter. In Florida most of the year, it’s just too hot for soup for me and I don’t like cold soups at all.
But the winter here is when it’s great for a bowl of comfort food cause the temps are like in 30s at night and gets up to 70ish during the day. This is actually my favorite time of the year. I love “not too hot not too cold” temps and I try to enjoy it as long as possible.
Today’s recipe is taking that spinach and making it into a comforting soup. I didn’t grow up liking spinach haa haa! But that all changed when I grew up!
Cream of Spinach SoupCourse: Ordinary Recipes Made Gourmet
1/2 lb. fresh spinach, stems removed
6 tbsp. butter
1 c. chopped onion
4 med. potatoes, peeled & quartered, about 3 cups
2 c. chicken stock
2 c. water
Kosher salt & freshly ground black pepper
1 c. heavy cream
- Rinse the spinach and shred it with a knife.
- Heat 4 tablespoons of the butter in a large saucepan and cook the onion until wilted.
- Add the spinach, potatoes, stock and water and cook until the potatoes are tender, about 25 minutes.
- Put the soup through a sieve or place in blender until smooth.
- If using a blender, do small quantities because steam from the hot liquid can force the lid off the blender. Salt and pepper to taste.
- Stir in cream. Bring to a boil.
- Remove from heat and swirl in remaining butter. Serve immediately.