Spinach Cream Soup
Tender, wholesome, delicious — that's spinach soup all over! I've always loved puréed soups, and my family took to this one too. Spinach cream soup isn't just very tasty, it's good for you as well.
Cooking method
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Step 1:
My spinach wasn't fresh — it was frozen. You can either thaw it in the microwave (about 20 minutes) or leave it at room temperature overnight. The 40-minute cooking time doesn't include thawing.
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Step 2:
Finely chop the onion and potato.
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Step 3:
Melt the butter in a saucepan and sauté the onion until translucent.
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Step 4:
Add the potato and cook with the onion for 5 minutes.
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Step 5:
Add the spinach and water and cook all the vegetables together for 15 minutes.
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Step 6:
Blend the greens into a smooth purée (I used a blender, but a food processor works too), add the milk (ideally already hot), season with salt, and cook for another 5 minutes (counting from when it comes to a boil). I was more used to cream of spinach made with heavy cream, so I decided to try it with milk. It turned out lovely — the potato clearly gives the soup body, and blending it in a food processor or blender makes the texture as smooth as a thick cream.
- And that's our spinach cream soup done.
Caloric content of the products possible in the composition of the dish
- 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
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Spinach - 22 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted premium butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
