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Epicurious

Spinach Cream Soup

Spinach and other greens (such as watercress or sorrel) should be blanched and then squeezed to remove excess liquid; blanching helps to set their color and squeezing afterwards keeps the soup from being watered down. After that, the spinach does not require extra cooking, making this version the quickest of the cream soups.

Recipe information

  • Yield

    Serves 4 to 6

Ingredients

Preparation

  1. SWEAT THE ONION AND MAKE the roux as described on page 63, then make the velouté sauce base. Meanwhile, blanch spinach: Wash well and trim tough ends from 2 pounds spinach while bringing a large pot of water to a boil. Prepare an ice-water bath. Salt the boiling water generously and submerge all of the spinach. Blanch 30 seconds, just until wilted and bright green, then remove spinach with a spider or slotted spoon and immediately plunge into the ice-water bath to stop the cooking, stirring to cool more quickly. Squeeze the spinach with your hands to remove excess liquid. Puree spinach with the velouté base. Strain and finish soup as directed above (adding cream, if desired).

Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
TagsSoupSoup/StewSpinachLeafy GreensVegetableStarterLunchDinnerCookbooks
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