Mohamed Shili This easy and creamy Julia Child Cream of Spinach Soup is the perfect quick meal for any day. Packed with nutritious ingredients like fresh spinach and potatoes, it’s simple to make with pantry staples. Serve hot or chilled, and enjoy its rich flavor, topped with a dollop of sour cream and fresh chives.
Ingredients Needed
- 1 cup chopped onion
- 2 tablespoons butter
- 2 cups chopped fresh spinach (or 1 (10-12 oz) package frozen spinach, thawed)
- 3 medium potatoes (about 1 lb), peeled and cut into 2-inch chunks
- 1 1/2 cups chicken or vegetable broth
- 1 1/2 cups water
- 2 chicken or vegetable bouillon cubes
- 2 cups half and half
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup sour cream (plus more for serving)
- Chopped chives for garnish
- Pinch of ground allspice for garnish
How To Make Cream Of Spinach Soup
- Sauté the Onion: In a large saucepan, melt butter over medium heat. Add chopped onion and cook for about 4 minutes, until translucent.
- Build the Soup: Add potatoes, chicken broth, water, and bouillon cubes to the pan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.
- Add the Spinach: Stir in spinach (fresh or thawed). Cook for 2-4 minutes until the spinach is tender.
- Purée the Soup: Carefully blend the soup in batches using a blender until smooth. Return the puréed soup to the saucepan.
- Add Half and Half: Stir in half and half, salt, and pepper. Heat over low heat just until it’s almost simmering.
- Whisk in the Sour Cream: Over low heat, stir in sour cream and whisk until fully incorporated. You can use an immersion blender to make sure the sour cream blends smoothly.
- Serve: Serve the soup hot or chilled. Garnish with chopped chives, a pinch of allspice, and a dollop of sour cream.
Recipe Tips
- Use Fresh Spinach: Fresh spinach gives a vibrant flavor, but frozen spinach works too if you’re in a pinch. Just make sure it’s fully thawed and drained.
- Blend Well: To get a super smooth texture, blend the soup thoroughly. If needed, use an immersion blender for convenience.
- Adjust Consistency: If the soup is too thick, add more broth or water. For a creamier soup, use more half-and-half.
- Perfect the Seasoning: Taste before serving and adjust salt and pepper to your liking. Add a pinch of nutmeg or garlic powder for extra flavor if desired.
- Garnish for a Touch of Elegance: Top with a dollop of sour cream, chives, and a pinch of allspice for a beautiful presentation.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover cream of spinach soup in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftover cream of spinach soup in an airtight container for up to 3 months. To thaw, place it in the fridge overnight and reheat.
- Reheating: Reheat leftover cream of spinach soup on the stove over low heat for about 5-7 minutes, stirring occasionally, until it’s hot throughout.
Nutrition Fact
Serving Size: 1 cup (approximately 240 grams)
- Calories: 76
- Total Fat: 2 g
- Saturated Fat: 1 g
- Cholesterol: 3 mg
- Sodium: 700 mg
- Total Carbohydrate: 11 g
- Dietary Fiber: 3 g
- Protein: 4 g
More Julia Child Recipes:
Julia Child Cream Of Spinach Soup
Description
This easy and creamy Julia Child Cream of Spinach Soup is the perfect quick meal for any day. Packed with nutritious ingredients like fresh spinach and potatoes, it’s simple to make with pantry staples. Serve hot or chilled, and enjoy its rich flavor, topped with a dollop of sour cream and fresh chives.
Ingredients
Instructions
- Sauté the Onion: In a large saucepan, melt butter over medium heat. Add chopped onion and cook for about 4 minutes, until translucent.
- Build the Soup: Add potatoes, chicken broth, water, and bouillon cubes to the pan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.
- Add the Spinach: Stir in spinach (fresh or thawed). Cook for 2-4 minutes until the spinach is tender.
- Purée the Soup: Carefully blend the soup in batches using a blender until smooth. Return the puréed soup to the saucepan.
- Add Half and Half: Stir in half and half, salt, and pepper. Heat over low heat just until it’s almost simmering.
- Whisk in the Sour Cream: Over low heat, stir in sour cream and whisk until fully incorporated. You can use an immersion blender to make sure the sour cream blends smoothly.
- Serve: Serve the soup hot or chilled. Garnish with chopped chives, a pinch of allspice, and a dollop of sour cream.
Notes
- Use Fresh Spinach: Fresh spinach gives a vibrant flavor, but frozen spinach works too if you’re in a pinch. Just make sure it’s fully thawed and drained.
- Blend Well: To get a super smooth texture, blend the soup thoroughly. If needed, use an immersion blender for convenience.
- Adjust Consistency: If the soup is too thick, add more broth or water. For a creamier soup, use more half-and-half.
- Perfect the Seasoning: Taste before serving and adjust salt and pepper to your liking. Add a pinch of nutmeg or garlic powder for extra flavor if desired.
- Garnish for a Touch of Elegance: Top with a dollop of sour cream, chives, and a pinch of allspice for a beautiful presentation.
Julia Child Cream Of Spinach Soup
