Creamy Green Spinach Soup

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Recently Beth (of Beth Fish Reads) recommended In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France by Susan Herrmann Loomis. Unfortunately, it isn’t out until June 16, 2015.

While waiting, I picked up A Kitchen in France: A Year of Cooking in My Farmhouse by Mimi Thorisson, with photographs by her husband Oddur Thorisson. Check out her blog.


After getting over the fact that Mimi Thorisson is a beautiful woman who lives in a beautiful house in the countryside of France with her beautiful children and dogs, and still has time to prepare supremely beautiful and complex meals and that even her dirty dishes are beautiful (page 207), I noticed the “Chilled Garden Pea Velouté” (page 95), which of course looked delightful. Although not a velouté, which is typically a soup thickened with cream, I make an easy spinach soup that is equally green and creamy. My version lacks dairy products and substitutes lower carbohydrate cauliflower for potatoes.

 

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Creamy Green Spinach Soup

Ingredients:

  • 1 Tablespoon Earth Balance melted (or butter or your favorite oil)
  • 1 small white onion, chopped
  • 3 cloves garlic, minced
  • 1/2 head of cauliflower (about 2 cups), broken into small florets
  • 1 quart chicken broth or 4 cups water (if you use water for a vegan version, add salt to taste)
  • 2 teaspoon dried dill
  • 1 bunch of spinach, washed

Preparation:

1. At medium heat, melt Earth Balance, butter or heat oil in soup pot. Add onions and cook, stirring frequently, until softened. Add the garlic and cook an additional minute.

2. Add the cauliflower florets to the onions and garlic and cover with chicken broth or water. Bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes. The cauliflower should be soft.

3. Chop the spinach roughly if the leaves are large. Add the spinach and dill to the cauliflower mixture and bring back to a boil. Reduce heat once more and simmer 5 minutes.

4. Let cool five minutes. If you like your soup with texture, puree with an immersion blender to the desired consistency. If you prefer the soup to be very smooth, transfer the entire contents of the pot to a bowl or other container, and then add a few cups to a blender. Puree to desired consistency and then return the puree to the soup pot. Finish blending in batches. Reheat the soup when finished and serve with a sprinkle of chopped fresh dill and black pepper.

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Creamy Watercress Soup

If you have watercress available, substitute 3/4 cup washed watercress leaves for the spinach and prepare as above. Because watercress has a slightly sharper flavor than spinach, I omitted the garlic for the watercress version and reduced the dill to 1 teaspoon.

Do you have a favorite creamy green soup? What green vegetable is your favorite?

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Be sure to visit Weekend Cooking at Beth Fish Reads for more recipes and books.

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18 comments

  1. Beth F says:

    We don’t eat a lot of creamy soups, but we love greens of all kinds. I don’t think a week goes by when we haven’t had kale, Swiss chard, spinach, collards, or broccoli rabe.

    Now I have to get myself of copy of THIS book. LOL

    • admin says:

      Beth,

      This book would go well with the wine course you are taking, that’s for sure.

      Kale and swiss chard grow really well here. I think kale would also work for this soup, although perhaps it would need to cook a bit longer.

  2. Tina says:

    I have been wanting this book for quite a while and have entered ontests to win it. I like soup, all year long, and sure like the looks of your watercress soup. My favorite green soup is pea

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