Skip to content

Cream of Spinach Soup

June 4, 2011
Spinach freaks rejoice, a great starter soup for a special meal and yet quick enough to make for a fancy lunch.
Cream of Spinach Soup
  • 2 Bags of Fresh Spinach (10 oz.) (washed and drained)
  • 2 T. Olive Oil
  • 1 Lg. Onion (chopped)
  • 2 Cloves Garlic minced
  • 6 C. Chicken Stock
  • 1/8 lb. Bacon (diced, for garnish) 
  • 1 C. Half & Half (may substitute heavy cream or milk)
  • Dash of Nutmeg
  • Salt
  • Freshly Ground Pepper
  • Sour Cream (for garnish)


  1. Saute the spinach in the oil for about 2-3 minutes to wilt; remove and set aside
  2. Add the onion and saute until tender; add garlic and cook for a couple of minutes
  3. Add 4 C. of the stock and bring to a boil, lower heat and simmer (about 10 min.); add the spinach,nutmeg, salt and pepper to taste and simmer another 10 minutes
  4. Meanwhile fry the bacon until crisp, drain and set aside
  5. With an immersion blender puree the soup; add the remainder of the stock and Half & Half and heat thoroughly
  6. Pour into warmed soup bowls
  7. Garnish with the bacon pieces and a little sour cream


(Serves 6-8)

Recipe adapted from “The New York Times”

4 Comments leave one →
  1. June 5, 2011 15:45

    Sounds incredible! I’ve never made cream of spinach soup but now I’m looking forward to it 🙂

  2. June 4, 2011 17:13

    Looks fantastic! I love how rich the color is. And the garnish is just perfect.

    • June 4, 2011 23:22

      You can never go wrong for the color green with spinach, and bacon and a touch of cream will make you love it! Thanks again for sharing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: