How to Prepare Perfect Cream of Spinach Soup

Cream of Spinach Soup. In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender. This delicious cream of spinach soup is as rich, smooth and creamy as the label "Cream of" would imply.

Bring to a boil, then reduce heat to medium-low and simmer until onion is tender. Stir in flour; add salt, pepper, and nutmeg. Cook, stirring on med heat until bubbly. You can have Cream of Spinach Soup using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Cream of Spinach Soup

1. It's 1 tbsp of Butter.
2. It's 1 of Bay Leaf.
3. You need 1/4 of Onion (Finely Chopped).
4. Prepare 2-4 Cloves of Garlic.
5. You need To Taste of Salt.
6. It's 1 Cup of Spinach/Palak (Blanched).
7. You need 1/4 Cup of Water (To Blend).
8. You need 1/2 Cup of Milk.
9. It's 1 tsp of Black Peppercorns (Freshly Cracked).
10. Prepare 1/2 tsp of Red Chilli Flakes.
11. Prepare 1/2 tsp of Sugar.
12. Prepare 1 tbsp of Cornflour.
13. You need 1 tsp of Fresh Cream.

Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender,. Cream of Spinach Soup January is National Soup Month and there's no better way to warm up than with a bowl of this Cream of Spinach Soup!

Cream of Spinach Soup instructions

1. Wash & Blanch the Spinach/Palak...In a large saucepan or pan/wok: Add in the butter over the medium flame.
2. Add in the Bay Leaf & sauté until it turns aromatic... furthermore, add in the chopped onions & keep sautéing until it’s translucent.
3. With that- Add in the Garlic Cloves & keep sautéing until it releases its nice aroma & then, add in the Palak/Spinach & sauté it for about a minute or so.
4. Allow it to cool down & take out the cooked bay leaf from the same before blending it into a smooth paste/purée.
5. Now, further transfer the Palak purée to the same pan/wok/saucepan, again- Add the milk at this point too.
6. Add in the salt & sugar & give it a nice good mix...bring it to a boil & add in the freshly cracked peppers & red chilli flakes.
7. Now, put the flame to absolute low & add in the cornflour slurry to thicken it a bit, give it a quick & good continuous stir & turn off the flame.
8. Allow it to rest on the put off oven for about 5-6 mins time & serve it hot with some Italian Signature Crostini or the Classic Bruschetta- Healthy, Nourishing & Satiating, completely.

Creamy, rich and so easy to make. In a medium saucepan combine water and spinach. Cook till tender; do not drain. In a large saucepan melt the butter on medium low heat. In a small saucepan, combine the broth, spinach, onion powder and pepper.