Easy Homemade Cream of Spinach Soup
"This is so easy to make. I've also used broccoli and am planning to try asparagus. I love this recipe-it's so quick!"
photo by DeeBee
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 16 ounces frozen chopped spinach (or fresh)
- 1 1⁄2 cups water
- 3 tablespoons butter
- 1⁄4 cup flour
- 3 teaspoons chicken bouillon granules (or 3 cubes)
- 3 cups milk
- 1⁄2 teaspoon garlic powder (optional)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper, to taste
directions
- 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.
- Stir in flour until smooth.
- Whisk in hot milk and bouillon.
- Cook until beginning to thicken, then add spinach mixture.
- Season to taste.
- I sometimes add allspice instead of the garlic in the winter months.
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Reviews
-
This is fabulous! I used fresh spinach and homemade chicken stock instead of the water, and omitted the chicken bouillon. Also, I used a hand blender to make it an actual cream soup -- the recipe never says to do this. -
We would give this 10 stars we loved it.It was quick and easy.We made a double batch and used 8 bouillon cubes.We ate it all at one sitting.Thank you for the great recipe. -
A restaurant-quality soup made quickly and inexpensively at home. This was fantastic!!! So much for so little effort. Thanks a million for the posting! -
I used 2 boxes of frozen spinach which is 20 ounces and I also used 4 bouillon cubes instead of 3. I used fresh garlic instead of garlic powder and I added alot more salt and pepper and I also added some groung cayenne pepper to give it some more flavor. Couldn't be any easier to make, a definite keeper!!!! -
This is a wonderfully easy and yummy soup! The thickness is just right. I made as written and added some finely chopped onion to the butter and sauteed it a bit before adding the flour. Thanx for a great fast-fix soup. I'll make this often for cool-weather lunches.
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Tweaks
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I used 2 boxes of frozen spinach which is 20 ounces and I also used 4 bouillon cubes instead of 3. I used fresh garlic instead of garlic powder and I added alot more salt and pepper and I also added some groung cayenne pepper to give it some more flavor. Couldn't be any easier to make, a definite keeper!!!!
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This is fabulous! I used fresh spinach and homemade chicken stock instead of the water, and omitted the chicken bouillon. Also, I used a hand blender to make it an actual cream soup -- the recipe never says to do this.
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
