Cream of Spinach Soup Recipe

Cream of spinach soup recipe starts out with all fresh ingredients, and that includes the vegetable of chicken stock recipe that can be located on the soup stock area of this site. All you have to do to locate it is use the navigation bar on the left of this page.

It is a well established fact that spinach is one of the healthiest foods that we could eat. When you compare its calories against those of other vegetables, spinach wins hands down as being the most nutrient dense of them all.

This cream of spinach soup recipe can only be termed as a homemade delicacy. It is a gourmet soup that should be on the menu at many well known restaurants. When you master the art of creating this flavorful dish, you may think you have died and gone to heaven.

This is a simple recipe, and takes only about 30 minutes to complete, but is a mouth watering treat to die for. Just take a bit of precaution if you decide to use your blender to whip this one up to its creamy and smooth best. The hot ingredients can fly out if you fill the container more than half full.

12 oz spinach

2 tsp butter

1 onion (halved, sliced)

1 leek (sliced)

4 tbsp white rice

4 cups chicken or vegetable stock

1 bay leaf

1 cup heavy cream

salt and pepper to taste

DIRECTIONS

1. Heat butter in a large sauce pan over medium heat and add onion and leek cook for 3-4 minutes. Stirring frequently until onion is soft.

2. Add spinach, rice, stock, and bay leaf with a pinch of salt. Bring to boil reduce heat and simmer for 30-35 minutes. When rice and vegetables are real soft remove from heat discard bay leaf.

3. Allow soup to cool slightly then puree until smooth using a blender or food processor.

4. Return to a clean sauce pan place over medium-low heat. Stir in the cream adjust seasoning and simmer for 5-10 minutes until heated through stirring occasionally. Then serve

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