Potage Crème D’epinards: Cream of Spinach Soup

The other way to make January feel a little brighter, I mean beyond marshmallows plump with peppermint, should really come as no surprise.

Cold days call for one thing, and it’s the kind of thing you probably wouldn’t mind eating on not-so-cold days, either: hot homemade soup.

Yop down view of a bowl of cream of spinach soup | Foodal

Now, if this were any other food group, you might be tempted to point out that, hey, you just wrote about another soup, that potato and onion one, last week, didn’t you?

You could legitimately ask, what, is this going to be like the cookies now, where you all get on a kick with something and make them over and over again?

So I’m very glad it is soup – hot, comforting, perfectly seasoned soup – that’s in question. Or else I’d have very little to say in my defense.

So first things first, this is a spinach soup. Spinach is one of those things – along with tomatoes, asparagus, parmesan cheese and pecans – that I had to grow to enjoy.

I liked Popeye as much as the next kid (although maybe not as much as my mom, who calls the real-life movie version her favorite), but even he didn’t make me want to eat leafy vegetables.

Instead, spinach and I grew together slowly, beginning in my late teens or early twenties with dishes that almost hid the spinach content, such as  lasagna, calzones, or spinach-artichoke dip, which is filled with enough cream cheese and other things to make your forget your name, let alone what you’re eating.

Then I think I moved towards fresh spinach in salads, sometime after I learned iceberg lettuce has basically no nutritional value and back when I tried to eat strictly “healthy” things for a while.

Somewhere along the line, spinach kind of sneaked up on me as a faithful friend. It was almost as if one day, I realized I actually thought spinach was delicious, that most things I’d tried it in were things I liked eating.

And now, I’ll be darned if I don’t like it steamed or boiled or cooked up into some sort of quiche or frittata. In fact, you could say, if it’s got spinach, I’m in.

Also, as a quick nutritional plug: Not only is spinach seriously worth letting grow on you for the taste factor, but also it is good for you like Popeye said.

Top down view of a green bowl of spinach soup along with a loaf of bread, two oranges, and glass of wine | Foodal

When steamed or, like in this soup, quickly boiled, it is a source of all kinds of vitamins, like A, C, K, magnesium and B9 (folic acid).

I don’t know about you, but at the start of a new year, something comforting, delicious and healthy? I don’t think it could get much better.

And, a few sips of this soup in your belly and the smell of it wafting through your kitchen, savory and strong, I bet you’ll be saying the same thing.

Mastering the Art of French Cooking available on Amazon

This recipe was adapted from Mastering the Art of French Cooking, by the brilliant Julia Child.

The Recipe

Top down view of a green bowl of spinach soup along with a loaf of bread, two oranges, and glass of wine | Foodal
Potage Crème D’epinards or, Cream of Spinach Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
25 minutes
Top down view of a green bowl of spinach soup along with a loaf of bread, two oranges, and glass of wine | Foodal
Potage Crème D’epinards or, Cream of Spinach Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
25 minutes
Ingredients
  • 1/3 cup minced yellow onions or green onions
  • 5 tablespoons butter divided
  • 4 cups fresh spinach leaves and tender stems packed, washed, and chopped into thin slices
  • 1/2 teaspoon salt
  • 3 tablespoons all purpose flour
  • 5 1/2 cups chicken broth
  • 2 egg yolks
  • 1/2 cup whipping cream
Servings: people
Units:
Instructions
  1. Cook the onions slowly in 3 tablespoons butter in a covered 2.5-quart saucepan for 5 to 10 minutes, until tender and transluscent but not browned.
  2. Stir in the chopped spinach and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted.
  3. Sprinkle in the flour and stir over moderate heat for 3 minutes.
  4. At the same time, boil the chicken stock.
  5. Off heat, beat in the boiling stock. Simmer for 5 minutes. (Optional: you may puree slightly with a food mill, a food processor, or a stick blender, which is what I used; do not overmix). Return to saucepan and correct seasoning.
  6. If not to be served immediately, set aside uncovered. Reheat to simmer before proceeding.
  7. Blend the egg yolks and cream in a mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream.
  8. Return entire soup mixture to saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to the simmer. Off heat, stir in the remaining softened butter a tablespoon at a time to enrich the soup.
  9. Pour the soup into a tureen or soup cups and serve.
Recipe Notes

*Consider using the low sodium variety and adjusting salt to taste.

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About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.

12 thoughts on “Potage Crème D’epinards: Cream of Spinach Soup

  1. first off, there is nothing wrong with doing multiple soup posts! especially during this time of year. 🙂

    2nd, personally, i love spinach, always have. i’ve only had spinach soup with any type of cream in it once. growing up, i’ve always had spinach soup vietnamese style which is so delish and refreshing. will have to make it soon.

    keep the soup recipes coming! 🙂

  2. this looks so delicious and sound even better. I went through a serious spinach phase last year and I feel it coming on again! thanks for all the yummy soups!

    ps–I nominated you for a weblog award for best food blog of 2009. 🙂 I love it here!

  3. I LOVE spinach. I’m spending some quality time with it right now because I cannot have gluten for the next 2 months. I’m eating a lot more fruit and vegetables.

  4. Lan: Phew! Glad to know the soups haven’t scared you away. This one’s a keeper. (And, ahem from Julia… just saying…) 🙂

    Chessa: You’re very kind. Really. I feel honored, and thank you!

    Rae: Mmmmn… sounds delish!

    Joanna: No gluten, huh? That’s tricky. But enough good recipes like this one, and the time will fly (I hope). At least more produce is in season down there, right? Or maybe not..?

  5. let me tell you, i am obsessed with spinach right now. seriously, i just took a handful of spinach out of the fridge about half an hour ago and munched on it plain and raw. i’m about to get some more in a minute. and i kind of feel like popeye when i do it. 🙂

    i’m glad that you and spinach have found each other. aren’t relationships with food the best? and i’m loving your photos!

  6. Jacqui, You are, hands down, Vegetable Queen. I love that you love spinach (and so many other greens) so much. I want to be like that.

  7. Can’t wait to try this! I’m already committed to both spinach and soup, so it was an easy sell, but there’s no doubt your photo of the whole meal laid out before me put me over the edge! 🙂

  8. Found the right soup to serve today! I’m so happy I’d be reliving my Popeye memories. I’ll pair it with a killer garlic bread, a recipe I stumbled upon last week. Thanks Shan. I’m really loving this blog.

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