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Cream of Spinach Soup
Cream of Spinach Soup

Before you jump to Cream of Spinach Soup recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

Many of us have been conditioned to believe that comfort foods are not good and to be avoided. But if your comfort food is candy or junk food this is true. Other times, however, comfort foods can be completely nutritious and it’s good for you to eat them. There are several foods that, when you consume them, could improve your mood. When you are feeling a little down and need an emotional pick-me-up, try some of these.

Eggs, believe it or not, can be truly wonderful at fighting back depression. You must make sure, however, that what you make includes the yolk. Whenever you would like to cheer yourself up, the yolk is the most crucial part of the egg. Eggs, specifically the egg yolks, are full of B vitamins. B vitamins can really help you elevate your mood. This is because they help in bettering the function of your neural transmitters, the parts of your brain that affect your mood. Eat some eggs to cheer up!

You can see, you don’t need junk food or foods that are bad for you to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to cream of spinach soup recipe. You can cook cream of spinach soup using 6 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Cream of Spinach Soup:
  1. You need 1 pound spinach, well washed, thick stems trimmed
  2. Use 3 spring onions, trimmed & roughly chopped
  3. Use 3 cups chicken or vegetable stock
  4. Provide Small grating of nutmeg
  5. Get Salt and pepper
  6. Take 1 cup heavy or light cream, half-and-half or milk
Instructions to make Cream of Spinach Soup:
  1. Place trimmed spinach and chopped spring onions in a large saucepan.
  2. And stock to the saucepan and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes.
  3. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
  4. Pour soup into a blender, in batches if necessary, and carefully purée. (Alternatively, use an immersion blender directly in the pan which is what I do when blending soups.) Return to pan, add cream, and over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
  5. Garnish with a few pieces of the chopped onions or a swirl of cream (optional).

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