How to Prepare Spinach Soup

Spinach soup is quick and easy to prepare.

Spinach is one of the most versatile of the world's hardy greens. It is tender enough to be eaten raw even when mature, but can also be cooked and used as a side dish, in pasta or as the main ingredient in any number of light dishes. Spinach soup is especially variable, lending itself to a range of flavors and styles. The spinach can be pureed or simply torn into spoon-sized pieces, thickened with starch and cream or just cooked with a potato, but one basic preparation method can be used for most spinach soups.

Things You'll Need

• Heavy-bottomed soup pot
• Onions, leeks or shallots
• Cleaned spinach
• Chicken or vegetable stock, or commercial broth
• Other flavorings or seasonings, as desired
• Salt and pepper
• Blender or immersion blender
• 1 or 2 potatoes
• Milk or light cream
• Cornstarch
• Flour and butter
• Fresh peas, watercress, asparagus, arugula or other fresh herbs and vegetables
• Nutmeg

Instructions

Basic Preparation

1. Warm a heavy-bottomed pot over moderate heat, and add butter or oil. Saute, or sweat, the onions gently until they are translucent and aromatic. Add the spinach, and stir it until it is wilted and very green.

2. Add the stock to the pot, and bring it to a simmer. If you are using any additional flavoring ingredients, add them now.

3. Simmer for 10 to 15 minutes, until the spinach is very tender. Taste the soup and adjust the seasoning as needed with salt and pepper. Serve as is, for a brothy style of soup. or puree it in a blender or with an immersion blender.

Variations

1. Remove the spinach from the pot, and add one or two diced potatoes. Add the stock and simmer for 10 minutes, then add the spinach and simmer for another eight to 10. Puree the soup, and adjust for seasoning. The starch of the potato will give the soup a smoother, thicker character.

2. Make cream of spinach soup by replacing half of the broth with whole milk or light cream. Thicken with cornstarch, or a roux made by cooking together three tablespoons each of flour and butter. Add soup slowly to the roux until it dissolves then pour the mixture back into the soup and stir until it thickens.

3. Combine the spinach with other fresh herbs and vegetables to vary the flavors. Fresh peas, watercress, asparagus and arugula are all good choices.

4. Add a pinch of nutmeg to most spinach soups, to bring out its natural nuttiness. Nutmeg also makes cream soups taste creamier. Use just a pinch--you should not be able to specifically identify the flavor as nutmeg.

5. Look in your favorite ethnic cookbooks for ideas. Spinach is used in a range of traditions from the classical French cuisine to Persian and beyond. Our word for spinach is derived from the Persian language.

Tips & Warnings

• If you are using mature spinach, fold the leaves and remove the stringy stems by pinching them and pulling them away from the leaves.

References

• Running With Tweezers; The Saturday Soup -- Silky Spinach Soup; Tami Hardeman; Feb. 19 2011
• Food Network; Spinach Tortellini Soup; Cathy Lowe
• Food Network; Friulian Spinach Soup: Paparot; Mario Batali; 2001