Cream of spinach soup
Silky, quick, rich, wholesome, and fragrant! For this creamy pureed soup I used frozen spinach, but you can use fresh or canned. The soup is fine for babies if you skip the spices and use lighter cream. The recipe is simple — even beginner cooks will nail it!
Cooking method
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Step 1:
How do you make a delicious cream of spinach soup? It's very simple. First, gather the ingredients from the list. You can use fresh, frozen, or canned spinach. I used frozen. Feel free to adjust the ratio of spinach to potato to your taste. Cream of any fat content works. Mine is 20%. Just keep in mind that the cream you use will change the calorie count of the finished dish.
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Step 2:
If you use frozen spinach, there's no need to thaw it first. If the spinach is fresh, rinse it well and pat it dry. You can remove the stems and keep just the leaves.
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Step 3:
Peel the potatoes and cut them into small cubes.
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Step 4:
Peel the onion and cut it into small cubes.
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Step 5:
Wash, dry, and finely chop the dill.
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Step 6:
Melt the butter in a heavy-bottomed pot over medium heat. Add the onion and sauté in the butter until golden.
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Step 7:
Add the potatoes to the onion and, stirring, sauté everything together for 2–3 minutes.
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Step 8:
Pour in 2 cups (500 ml) of boiling water, bring to a boil, and cook the soup over low heat for 15–20 minutes, until the potatoes are tender.
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Step 9:
Add the spinach and chopped dill. Season the soup with salt and pepper and add the granulated garlic. Cover the pot, bring to a boil, and cook everything together for 5–7 minutes.
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Step 10:
Blend the soup with an immersion blender until smooth.
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Step 11:
Return the soup to low heat. Pour in the cream. Stirring, bring the soup to a boil and take it off the heat right away. You can adjust the thickness of the soup to taste by adding more or less cream.
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Step 12:
Ladle the pureed soup into bowls and serve. Enjoy!
- Important! Whether or not the recipe gives an exact amount of water, it's best to go by your own preference (whether you like your soup thick or thinner), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients a soup should have, which may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people. Scale all the recipe's ingredients down to 1–2 servings, and figure the water as follows: from one cup per serving for a very thick soup up to 1 1/2–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small batch, you can adjust both the amount of liquid and the proportions to your taste. Later, like most experienced cooks, you'll be able to add the water and ingredients by eye.
- Since everyone's sense of saltiness, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially easy to overdo (chili pepper, for instance).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Spinach - 22 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
