Cream of Spinach Soup

Vegetarian No-Chicken Broth
Servings icon
Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
20 min

What You'll Need

  • 2 tbsp. clarified butter
  • 3 cups onions, chopped
  • 5 cups Imagine® Organic Chicken Broth or Vegetable Broth
  • 2 lb. fresh baby spinach leaves — reserve 8 leaves for garnish
  • 4 tbsp. butter
  • ¼ cup unbleached white flour
  • 1 ½ tsp. sea salt
  • 1 tsp. coarsely grated black pepper
  • ½ tsp. freshly grated nutmeg
  • ½ cup heavy cream

How to Make

  1. Melt the clarified butter in a heavy saucepan.
  2. Add onions and sauté until the onions become translucent (about 5 minutes).
  3. Add 4 cups of the stock and bring to a boil, reduce to a simmer for 10 minutes and add all the spinach leaves.
  4. Bring the soup to a boil again and remove from heat.
  5. Melt the remaining butter in a heavy saucepan and stir in the flour (roux mixture).
  6. Cook the roux for about 2 minutes and slowly stir in the remaining stock and remove from heat.
  7. Pour the spinach mixture into the bowl of the food processor and purée until smooth.
  8. Slowly add the spinach purée back into the roux mixture stirring constantly. Add the salt, pepper and nutmeg.
  9. Reheat until hot, pour in the heavy cream. Do not boil.
  10. Adjust seasoning to taste and garnish each bowl with spinach leaves and serve.