I’m always amazed at how terrific a vegetable soup can be. There are a lot of ways you can really fancy up a cream of vegetable soup but I like mine relatively unadorned so the flavor of the vegetable is the star. Cream of spinach soup is also visually rewarding with its gorgeous green color. A bowl this with a hunk of crusty bread and an apple or pear for dessert may be just a simple meal, but it certainly is a satisfying one.
Cream of Spinach Soup (6 servings)- 1 onion, chopped
- ¼ tsp. ground nutmeg
- 1 large potato, peeled and diced
- 5 cups chicken stock
- 20 oz. spinach, rinsed and tough stems removed
- 1 cup light cream
- Heat the olive oil in a soup pot. Add the onions and sauté until soft, about 10 minutes. Add the nutmeg and potatoes and sauté 3 minutes.
- Add the chicken stock. Increase heat to medium-high and bring to a boil. Then reduce the heat to low and simmer, uncovered, stirring occasionally, until the potatoes are tender, about 20-25 minutes. Add the spinach, cover, and cook another 10-15 minutes, stirring occasionally.
- Purée the soup. Add the cream and gently heat on low.
