Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of three bowls of creamy potage on a white towel with fresh spinach leaves and a wooden spoon.

Potage Creme d’Epinards: Cream of Spinach Soup


  • Author: Shanna Mallon
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Forgot about that bag of spinach in your fridge? It’s not too late to make a velvety, savory cream of spinach soup.


Ingredients

Scale
  • 1/2 cup chopped yellow onion
  • 5 tablespoons butter, divided and softened
  • 4 cups (1 5-ounce bag) packed fresh spinach leaves, chopped into thin slices
  • 3 tablespoons all-purpose flour
  • 5 1/2 cups vegetable stock or broth
  • 2 egg yolks
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Cook the onions in 3 tablespoons of the butter in a 3-quart saucepan on medium heat until tender and lightly browned, about 5 minutes.
  2. Add the chopped spinach and cook for another 5 minutes, until the leaves are tender and wilted. Sprinkle in the flour and stir over medium heat for 3 minutes.
  3. While the spinach is cooking, simmer the vegetable stock in a separate small pot. Once it is at a low simmer, add it into the spinach mixture and keep warm over low heat.
  4. Whisk together the egg yolks and cream in a small mixing bowl. Whisking constantly, very slowly pour in one cup of the hot soup until completely incorporated. Gradually add the tempered mixture back to the soup in a slow, steady stream, stirring constantly. Warm the mixture, while stirring, for a couple minutes.
  5. After everything is combined, remove from heat. Add the remaining two tablespoons of butter. Season with salt and pepper, and adjust seasonings if needed. Serve while warm.