Creamy Spinach Soup
Try this spinach soup recipe for the creamiest, dreamiest green puree! It’s packed with irresistible flavor.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- 4
Ingredients 11
- 3 tablespoons butter (or olive oil)
- 1/2 medium yellow onion, finely chopped
- 2 large celery ribs, thinly sliced
- 3 garlic cloves, minced
- 2 medium yellow potatoes, peeled and small diced ( 12 ounces )
- 4 cups vegetable broth
- ¼ teaspoon dried rosemary
- ¾ teaspoon kosher salt
- 12 ounces ( 12 cups ) baby spinach (or 12 cups chopped standard spinach*)
- 2 tablespoons heavy cream, plus more to garnish
- 2 teaspoons lemon juice
Method 3
- 01
In a large pot, melt the butter over medium heat. Add the onion, celery, and garlic, and cook, stirring occasionally, for 5 minutes until the onions are transparent.
- 02
Add the chopped potato, vegetable broth , rosemary, and kosher salt and bring to a simmer. Simmer for 10 minutes until the potatoes are tender. Add the spinach and simmer 5 minutes more until the spinach is wilted and the potatoes are very tender.
- 03
Carefully transfer the hot soup to a blender using a ladle. Blend until creamy and pureed. Add the heavy cream and pulse to combine. Taste and add 1 to 2 more pinches salt. Serve warm, garnished with a drizzle of cream.
Provenance
- recipe-clones/acouplecooks-data
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