Spinach Cream

"From the book "Qu'est-ce qu'on mange volume 3". This is a recipe I like to do again and again. And I never use the heavy cream and almonds."
photo by Annacia photo by Annacia
photo by Annacia
photo by 2Bleu photo by 2Bleu
Ready In:


  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 1 garlic clove, mashed
  • 1 cup spinach, finely chopped
  • 3 tablespoons flour
  • 2 12 cups chicken stock, warm
  • 1 12 cups milk
  • black pepper
  • 1 teaspoon nutmeg
  • 1 12 lemons, juice of (optional)
  • 6 tablespoons heavy cream (optional)
  • 2 tablespoons slivered almonds, grilled (optional)


  • In a casserole, heat butter and oil. Cook onion and garlic 3 to 4 minutes at medium heat.
  • Add spinach and stir well. Sprinkle with flour and keep cooking 1 minute while stirring.
  • Add chicken stock. Bring to boil. When it begins to boil, reduce the heat and let simmer about 20 minutes, until thickness.
  • Remove from the heat and let cool.
  • Puree in a blender until homogeneous.
  • Put back in the casserole. Add milk, pepper and nutmeg. Let boil 2 to 3 minutes to reheat.
  • Pour in soup bowls. Sprinkle each serving with a few drops of lemon juice, then with 1 tablespoon of heavy cream by forming a spiral. Sprinkle with almonds.

Questions & Replies

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  1. Annacia
    Delicious. I didn't use any of the options and enjoyed it very much. I used roasted garlic puree and while the flavor was very nice I didn't like the little spots in the soup, I would have preferred small chunks of garlic (just thought I'd mention that in case someone else thought of using the puree). I will be making this again as I almost always have these ingredients at hand. Made for Photo Tag,
  2. Kittencalrecipezazz
    this was great, I added more fresh garlic and some crushed pepper flakes, I reduced the nutmeg to only a pinch I think 1 teaspoon would have been to overpowering, I enjoyed this thanks for sharing Booms!
  3. bluemoon downunder
    As a spinach-lover, I was readily drawn to this recipe, and as a spinach-lover I took heed of what 2Bleu (Birdy&Buddha) had said about tripling the spinach! I added two cups of baby spinach leaves instead of the one cup specified and after pureeing the soup with a stick blender in step 5, I added 2 packets of frozen spinach, thawed. I also used 3 cloves of garlic; I exercise little restraint when it comes to garlic! And I used creamy Greek yoghurt instead of cream. Loved the nutmeg, lemon and almonds! Made for 1-2-3 Hit Wonders 2008, and it was certainly a hit with all those whom I served this to. A truly wonderful recipe which I know I'll be making again! Thanks for sharing it, Boomette.
  4. 2Bleu
    Made as directed using fresh spinach and skipping the use of a blender as it looked so beautiful as is. This is a wonderfully delicious soup and the only change I would make would be to triple the amount of spinach as there was not much of it, and I was fighting to get more spinach taste on my palate.


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