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Ingredients
- 2 pounds fresh spinach leaves
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
Before you start
Equipment You'll Need
- Large heavy-bottomed pot
- Immersion blender or regular blender
- Whisk
- Wooden spoon
- Fine-mesh strainer (optional)
Safety Tips & Important Notes
Follow these for best results and safety.
- Do not boil the soup after adding cream to prevent curdling.
- If using a regular blender, allow soup to cool slightly and blend in batches with the lid slightly ajar to prevent pressure buildup.
- Fresh spinach works best, but you can substitute 20 oz frozen spinach, thawed and drained.
- Taste and adjust seasoning after adding cream, as it can dull flavors.
Instructions
-
Wash spinach thoroughly and remove any tough stems.
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Heat butter in a large pot over medium heat until melted.
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Add diced onion and cook for 5 minutes until softened and translucent.
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Add minced garlic and cook for 1 minute until fragrant.
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Sprinkle flour over the onion mixture and stir constantly for 2 minutes to cook out the raw flour taste.
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Gradually whisk in chicken stock, ensuring no lumps form.
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Bring mixture to a simmer and cook for 5 minutes until slightly thickened.
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Add spinach in batches, stirring until wilted before adding more.
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Simmer for 5 minutes until spinach is completely tender.
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Remove from heat and blend soup until smooth using an immersion blender or regular blender in batches.
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Return soup to pot and stir in heavy cream, nutmeg, salt, and pepper.
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Heat gently for 2-3 minutes without boiling.
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Stir in lemon juice and taste for seasoning adjustments.
Chef's notes
Store leftovers in refrigerator for up to 3 days.
Reheat gently over low heat, stirring frequently to prevent separation.
Serve immediately while hot, garnished with a swirl of cream or croutons if desired.
Can be made ahead through step 9, then finish with cream when ready to serve.
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