Cream of Spinach Soup — Homemade Crema de Espinacas

Versión en Español

Cream of spinach soup is spinach simmered in water for 5 minutes with onion and garlic sautéed in olive oil, blended with heavy cream, and served topped with crisp diced ham, chives, and croutons. It takes 15 minutes of preparation and 10 minutes of cooking, and serves 4.

A simple, nutritious soup for any time of year, as thick or thin as you like.

How to Make Cream of Spinach Soup?

Use well washed fresh spinach or the same amount of frozen spinach, which you can add straight to the pot.

Nutritional Information

Each serving of cream of spinach soup contains approximately 250 kcal, 20 g of carbohydrates, 15 g of fat, 8 g of protein, 3 g of fiber, 4 g of sugars, 45 mg of cholesterol, and 370 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Cream of Spinach Soup Recipe

Preparation: 15 minutes
Cooking: 10 minutes
Servings: 4

Ingredients

• 500 g (1.1 lb) of spinach
• 100 ml (⅓ cup plus 1 tablespoon) of heavy cream
• 1 onion
• 1 garlic clove
• Olive oil
• 2 slices of ham
• Croutons
• Chopped chives
• Salt
• Pepper

Instructions

1. In a large pot, heat a splash of olive oil over medium heat, add the diced ham, and cook until golden. Remove and set aside.

2. In the same pot, add a little more olive oil, heat over high, and sauté the chopped onion and garlic for a couple of minutes, stirring with a wooden spoon, until translucent.

3. Add the spinach, cover with water, bring to a boil, and cook for 5 minutes. Taste, adjust the seasoning, and remove from the heat. Blend the spinach and broth, adding the cream little by little until it reaches the consistency you want.

4. If you like, return to the pot and heat a couple of minutes. Serve right away, topped with the golden ham, chives, croutons, or a swirl of sour cream.

Additional Tips

Thermomix method

Chop the spinach a few seconds at speed 5 to 7 and set aside. Chop the onion and garlic the same way, add olive oil, and cook 5 minutes at Varoma, speed 1. Add the spinach and water to cover and cook 10 minutes at Varoma, speed 1. Blend at speed 7 to 10, add the cream, mix at speed 5, season, and serve.

Control the thickness

Use less water for a dense soup, more for a light one.

Serve at once

Add the croutons and ham at the table so they stay crisp.

Keep it green

Short cooking keeps the bright green color.

Frequently Asked Questions (FAQs)

1. Can I use frozen spinach?

Yes, use the same amount instead of 500 g of fresh spinach and add it straight to the pot. If you use fresh, wash it well first.

2. How do I make it thicker or thinner?

It depends on the liquid. Add the cream little by little when blending; use less water for a dense soup or more for a lighter one.

3. How do I garnish it?

With the diced ham browned at the start, chopped chives, and croutons, or a swirl of sour cream. Serve immediately so the toppings stay crisp.

4. Can I make it without ham?

Yes, the ham is only a garnish; the croutons and chives add texture and flavor.

Benefits and Properties

Spinach is rich in iron, calcium, and vitamins A and C, good for bones, eyes, and the immune system, and its fiber supports digestion.

Did You Know?

Spinach comes from Persia, present day Iran, where it was first grown more than 2,000 years ago, and spread from there to Asia, Europe, and eventually the Americas.

Recommended

• Creamed Spinach Recipe
• Cream of Broccoli Soup Recipe
• Easy Homemade Croutons Recipe
• Cream of Artichoke Soup Recipe