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Spinach cream soup: recipe for a dish with cream. Spinach Soup: How to Prepare the Classic Recipe How to Make Milk Spinach Soup

31.10.2021

Light and fragrant puree soup with a delicate and velvety texture wins the podiums of cuisines of all peoples of the world from year to year. It is to the taste of many gourmets for its unique aroma and low calorie content.

Many of us very rarely eat spinach, explaining that there is not much that can be made from a leafy vegetable. I added leaves to the salad, poured it with olive oil and that's it, this is the end of the list of dishes. In fact, this is not the case. This healthy plant can be used to make a wonderful puree soup.

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Product benefits

The Central Asian dish will be not only tasty, but also very healthy, as spinach contains vitamins A, K, C, E, H, calcium, phosphorus, manganese and selenium.

With its daily use as food, the body is saturated with all useful substances.

Due to its high iron content, spinach is recommended for iron deficiency anemia.

Beneficial amino acid compounds help cleanse the body of harmful substances.

Frozen vegetable platter

Brief information

calorie content - 768 kcal (256 kcal per serving);
proteins - 21;
fats - 64.5;
carbohydrates - 26.4.

Level of difficulty- average.

Cooking time- 40 minutes.

Cooking method- cooking, stewing.

Servings – 3.

Ingredients

200-250 grams of spinach;
1 medium onion;
2 cloves of garlic;
half a liter of chicken broth (beef can be used);
one tablespoon of olive oil;
salt and ground black pepper to taste.

We will use croutons for decoration.(you can make it yourself from the leftovers of white bread) and greens.

Inventory

To successfully make and serve spinach puree soup, you need a sharp knife for peeling and chopping vegetables, a cutting board, a colander, a small saucepan (preferably non-stick), a blender, and, of course, plates and spoons for serving.

Everyone knows about the benefits of mashed soups made from all kinds of vegetables, so the proposed recipes for delicious dishes from (co,), or will be useful.

For our culinary masterpiece, we will use a frozen product. Certainly, it is better to cook from those leaves that were in home freezing... But if there are none, then you can get spinach in the store. When choosing, you should pay attention to the date of freezing - naturally, the fresher the better.

Important! The shelf life of the frozen product is only 4 months.

The color of the leaves is also of great importance: they should be juicy green, without brown blotches. Also, there should not be a huge layer of ice on the surface of the freeze: this indicates improper storage.

When choosing fresh spinach, the color of the leaf plate (bright green) is also important, the absence of black and brown spots and the thickness of the stem.

Leaves with a stalk that are too thick may taste slightly bitter, because this indicates that the vegetable is overripe.

When preparing puree soup, spinach should be defrosted in advance by placing it first in the refrigerator chamber, and only then on the kitchen table.

So you avoid a sharp jump in temperature and do not spoil the structure(effect of mushy leaves). Defrosting with a microwave or hot water will also do this.

In making this soup it is important to choose and prepare the right spinach, after that the work will go more intensively.

Take note of recipes for creamy soups for weight loss - this or from.

Recipe

How to make cream soup from frozen spinach with cream, watch the video:

Varieties

This is far from the only spinach soup recipe. Culinary experts find a special charm in this first course. and therefore quite often they experiment with new and new ingredients.

For example, cream soup with spinach and cream is quite tasty and nutritious.

It is prepared according to the same technology, only after grinding the main products with a blender, 70 g of heavy cream is poured into the pan (33% are ideal). The resulting mass is brought to a temperature of 80 degrees.

Important! Overheating the spinach soup curdles the cream and leaves a lumpy mixture instead of a delicate creamy texture. Therefore, it is very important to turn off the stove when the first air bubbles appear on the surface.

In addition to frozen, fresh spinach can be used as the main ingredient. Then, before sending the leaves to the fried vegetables, it must be thoroughly rinsed and chopped. One condition - it will take a little longer to cook fresh leaves(about 10-12 minutes).

Very tasty soups-puree are obtained from (s), from.

"Tenderness" from fresh fruit

Energy value of the dish:

calorie content - 304 kcal (per serving);
proteins - 46;
fats - 54;
carbohydrates - 87.

Level of difficulty- average.

Cooking time- 40 minutes.

Cooking method- cooking, stewing.

Servings – 3.

For cooking you will need:

one and a half liters of water;
200 g fresh spinach;
2 onions;
0.5 kg of young potatoes;
4 cloves of garlic;
2 tablespoons olive oil
200 g processed cheese;
half a zucchini;
salt and pepper to taste.

Cooking method:

Peel potatoes and boil until tender.
After that, cut the zucchini into small cubes and send to the pot to the root vegetable. It takes about 7 minutes to cook.
Fry the onions and carrots in a frying pan with the addition of olive oil. Pre-cut the onion into pieces, grate the carrots on a fine grater. Add chopped garlic at the end of frying. It takes about 10 minutes to sauté vegetables.
Transfer the contents of the pan to the stewed potatoes and zucchini.
Thoroughly washed spinach (whole leaves) also goes to the pan to the vegetable mass.
After 10 minutes, you can add processed cheese (10 minutes).
Grind the contents with a blender and serve with rosemary sprigs and grated parmesan.

Cooking fresh spinach puree soup is shown in the video:

Some gourmets add grated ginger, lemon juice and all kinds of spices - coriander, basil, fennel for a tart taste. Puree soup is an excellent base for all kinds of culinary experiments., so you can safely make your own version of the dish.

What to serve with?

Creamy soup is usually served with croutons or croutons, sprinkled with abundant herbs. Some people dress it with sour cream.

Culinary experts around the world also practice serving the first course of spinach with steamed vegetables: they decorate it with pieces of mushrooms, eggplant, zucchini, and bell pepper.

For an unusual taste and increase in calorie content, golden "splashes" of olive oil and pieces of delicious fried bacon are used as a serving technique.

Spinach is a very colorful, attractive and healthy leafy vegetable. By its chemical composition and benefits it is not inferior to fruits such as orange and lemon.

At first glance, the range of spinach dishes is limited. But as soon as you cook a puree soup at least once, you will immediately change your mind. Creamy texture and unusual taste are combined with many spices, vegetables and even meat. With several bags of these magic leaves in the freezer, you can prepare completely different and unique dishes every day.

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Recipe List

Spinach is a leafy vegetable that contains incredible amounts of nutrients for adults and children.
Spinach is great for making a wide variety of dishes, including soups. First courses with this leader in easily assimilable iron and iodine, as well as other vitamins, can be prepared with a different recipe each time.
The most common are spinach cream soup and spinach puree soup.
Often these types of the former are considered the same dish, however, there are differences between cream soup and puree soup. The differences lie in the set of ingredients, which provides a different consistency of the dish. In order to cook both types of soups, you need to have a thick-walled saucepan, as ingredients are often pre-fried in oil to enhance their taste and aroma.
Spinach puree soup, like any other mashed first course, is cooked with water or broth and served with croutons or sliced meat. Its texture is coarser compared to creamy soup.
The cream soup gets its especially delicate texture thanks to the Bechamel sauce in its composition; flour or potatoes are also used to thicken.

A simple recipe for a nutritious and delicious first course. If the issue of calorie content does not play a big role, then it is better to take poultry to prepare the broth, it will turn out to be more rich and aromatic.
To make spinach puree soup, you need to take the following products:

Cooking steps:

In a saucepan with a thick bottom, melt the butter and put the chopped vegetables (onions, carrots and spinach) into it, after 5 minutes of stewing, pour in the broth and add the parsley.
Bring to a boil and season with spices, cook over low heat for half an hour.
Cool slightly and transfer the mixture to a blender, beat until smooth.
Return the puree to the saucepan and pour over the hot cream, add more salt or nutmeg if necessary.
Bring chicken spinach soup to a boil and turn off heat immediately.

The delicate texture of the dish is emphasized by croutons with cheese or garlic; you can also serve diced chicken with the soup.

This recipe will be relevant for those who closely monitor the number of calories in food. Spinach itself is an ideal product for those who not only care about their health, but also strive to lose weight, as it normalizes digestion, metabolism and cleanses the body of toxins and toxins.
100 g of this low-calorie dish contains only 31 calories, which means you can eat it in fairly large quantities.
To make spinach soup for weight loss, take the following foods:

Sequence of actions:

Rinse and chop the spinach leaves and place in a saucepan with salted water.
Spread flour in a frying pan, transfer to a saucepan.
Add chopped onion and cook until tender, before finishing cooking season with salt, pepper and ground bay leaf.
Garnish each portion with a hard-boiled egg, cut into circles, and herbs.

Using this recipe, you can also make spinach cream soup, the flour sautéed in butter will give the dish the necessary consistency and silk texture.

Spinach soup can be made from either frozen or fresh leafy vegetables; there won't be much difference in taste. We recommend preparing this light dietary soup for children, the recipe for which contains an impressive amount of vegetables.

Sequencing:

Prepare the vegetables: cut the potatoes into cubes, grate the carrots, finely chop the onion, cut the peeled pepper into half rings, peel the tomato and scald it with boiling water.
Boil a liter of water, salt and put potatoes and frozen spinach leaves in a saucepan, cook for at least 15 minutes.
Separately in a saucepan, sauté the rest of the vegetables, add the tomato slices last.
Transfer the frying to a saucepan and cook until all ingredients are soft.
Cool the spinach and vegetable puree soup slightly and chop with the hand blender.
Dilute the puree to the desired consistency with warmed cream and bring to a boil again.

For children, you can add a little fresh herbs and pieces of meat to each serving, for adults - wheat bread croutons.

We suggest preparing a spicy first course with a rich color, lemon juice not only gives an interesting sourness, but also retains a pleasant bright green color of the leaves.
You need to take the following products:

To make a creamy spinach soup, follow these steps:

Boil the frozen spinach leaves under a tightly closed lid for 5 minutes.
Heat oil in a separate saucepan with a thick bottom, put onion, garlic and ginger in it and heat everything together for about 3-4 minutes.
Put spinach, sprinkled with lemon juice, potato cubes in fragrant oil and pour in a little broth, in which the leaves were cooked, cook over medium heat for a quarter of an hour.
Pour the soup into a blender, beat well until homogeneous.
Return the puree to the saucepan, season with spices and bring to a boil, but do not boil.
If necessary, dilute the thick puree with warmed cream.

Serve, garnish with an egg or herbs. Despite the fact that the recipe includes spicy ginger, this soup can be offered even to children of primary school age.

All the best for children

Soup with spinach in a slow cooker is very quick and easy to prepare. This recipe will be useful for those who are trying to feed their children healthy food, instilling a culture of proper nutrition.
You need to take such products.

Spinach puree soup is a unique dish that is becoming more and more popular among experienced housewives. A simple and quick recipe went to culinary experts from Mediterranean cuisine. The basis of the dish is spinach.

About the dish

Juicy greens of this plant are rich in vitamins and microelements, which makes spinach cream soup healthy and easily digestible. This recipe diversifies not only the menu for adults, but also complements the diet of young children.

If desired, you can add greens, broccoli and carrots to the finished dish. They will make the taste of the soup richer and more vibrant.

Ingredients

Servings: - +

spinach 300 g
onion 1 PC
garlic 1 clove
vegetable oil2 tbsp. l.
flour 3 tbsp. l.
chicken or vegetable broth500 ml
milk 1 glass
cheese 100 g
salt, black pepper taste
cream 33% 200 g
pine nuts 100 g

Calories: 51 kcal

Proteins: 4 g

Fats: 5 g

Carbohydrates: 3.5 g

60 minutes Video Recipe Print

Peel the onions and cut them into small cubes. You can also use shallots to make spinach puree soup. It will give a more delicate flavor. It is better not to use red onions, as they will negatively affect the color of the finished dish.

Chop a clove of garlic with a knife or with a grater. You can skip this step as this will not affect the final taste of the dish.

Fry onions and garlic in vegetable oil. Olive oil can be used to add flavor to the green creamy spinach soup. If you cook spinach soup for a child, then the amount of onions and garlic can be reduced or completely eliminated these ingredients.

Rinse the spinach leaves thoroughly with running water, chop and add to the onion frying. If frozen greens are used in the recipe for spinach cream soup with cream, then they must first be defrosted and excess water removed.

Add flour to the fried vegetable mixture. Mix everything thoroughly, fry over medium heat for about 2 minutes. The flour should be wheat flour. Other types do not act as a thickener.

Add hot broth to the resulting mass, warm up. Then pour in a glass of milk, stir and bring to a boil over medium heat. If broth is not available, hot water can be used. In this case, the spinach soup will be dietary. It is very important at this stage to stir the spinach soup constantly. If this is not done, the milk may curdle or burn.

After the soup has boiled, it must be cooked for 15 minutes over low heat. Due to the presence of flour in the composition, the mass will begin to thicken. After 15 minutes, remove the spinach soup from the heat and beat with a blender until smooth. Depending on individual preference, you can achieve a more or less uniform texture of the spinach soup.

Add cream and grated cheese to chopped spinach cream soup. Mix the whole mass. The cheese should only be hard. It is not recommended to use brine, melted or soft varieties. Serve in deep bowls. You can use pine nuts and greens for decoration.

Spinach puree soup is an easy and unusual version of the first course. It is ideal for a summer meal, babies' first food and a gala dinner. A recipe with a photo of a puree soup with spinach will help even novice housewives to successfully cope with the task.

Spinach is famous for its beneficial properties and the presence of a large amount of iron in its composition, therefore it is recommended for feeding children and pregnant women. A properly prepared spinach puree soup will appeal not only to them, but to all the rest of the family.

There are many variations and recipes for making spinach puree soup, here is one of them:

Spinach - fresh or frozen (1-2 large bunches or 150-200 g).
2 large potatoes.
1 onion (white).
0.5 l of water.
1 liter of milk or cream (less high-calorie soup in milk).
Vegetable oil for frying onions.
Seasonings (salt and pepper, optional).
Rye croutons.

The composition of spinach cream soup is very simple and affordable. If skimmed or low-fat milk is used for its preparation, the soup turns out to be low-calorie and is quite suitable for diet nutrition or those who want to lose weight. The addition of cream makes it nutritious, which explains its popularity on children's menus.

This soup is the best way to feed your baby with herbs that babies don't like in any other way. This same soup with spinach and cream has a mild delicate taste and a pleasant consistency. Kids don't realize that the soup contains spinach they don't like and eat it with pleasure, and the addition of rye croutons gives it a pleasant sourness and adds texture.

Spinach - tasty and healthy

Spinach, a green leafy vegetable, is very popular in the Mediterranean countries and in English cuisine, where it is served in a variety of forms ranging from salads to soups and various side dishes. In our country, spinach is not used too often, mainly as an additive in green borscht and in salads, but in vain - this green is very useful for the body, especially in winter, when there is an acute lack of vitamins and minerals.

Spinach perfectly tolerates deep freezing, retaining all its nutritional and beneficial properties, which makes it an irreplaceable food product for adults and children, especially in the cold season, when vitamins are insufficient, and fresh vegetables are either unavailable or of poor quality.

Step by step cooking

Before making the spinach puree soup, you need to carefully prepare all the ingredients, especially the herbs. Spinach is often soiled with sand, so it is first soaked in cold water and then thoroughly rinsed leaf by leaf. Rough and soaked petioles are cut off, freshly frozen spinach is placed in a dish without thawing, otherwise it will become watery and tasteless.

Onions and potatoes are washed and peeled.
Chopped onion is fried until transparent over low heat in a little vegetable oil. For baby food, it is advisable to use high-quality olive oil. Do not overcook the onion - it should not brown, but only become soft and pliable, so that it can then be easily chopped in a mixer with the rest of the ingredients.
Sliced potatoes are added to a saucepan with onions and poured over with water. Simmer until soft over low heat in a covered saucepan. Usually this process does not take more than 10-15 minutes, which is very valuable for preparing baby food for a busy mother.
Spinach is placed in practically finished potatoes. It is not necessary to cook for too long - the dish will lose its taste and aroma, fresh spinach is cooked almost instantly, for ice cream 5-10 minutes is enough. The greens should just become soft, this is enough, since long-cooked spinach loses not only its appearance, but also all its useful properties. This soup will not be useful for either kids or adults.
Ready and slightly cooled puree soup with spinach is whipped with a blender until smooth right in the bowl where it was cooked or transferred to the mixer.
Milk or cream is heated to a boil and added in a thin stream to the vegetable mixture, stirring constantly. If the spinach puree soup is not uniform, you can beat it again with a mixer. Soup with milk is less high-calorie, and with cream is suitable for feeding children and adults who are weakened after illness and in need of additional calories.
The finished product is salted and, if desired, gloves. For feeding the smallest children, pepper is not added, and salt is used in minimal quantities.

The croutons are placed in the soup poured into bowls. You can use ready-made rye crackers, but for baby or dietary food it is better to cook them yourself by cutting and drying brown bread in the oven.

Spinach puree soup is in perfect harmony with cheese, smoked sausage, ham and French croutons, and afterwards babies can be given baked apple dessert and delicious fresh juice. Eat healthy, tasty and varied, and be healthy!

Nutritionists advise to include more greens in the diet. It contains a huge amount of valuable trace elements and vitamins. Some of them do not tolerate heat treatment and are destroyed under the influence of high temperatures, but a significant part of them is still preserved. One of the healthiest herbs in the world is spinach. It is widely used in Mediterranean cuisine. Local chefs are not limited to adding it to salads. Spinach puree soup is so popular that it has many variations. It is prepared quickly and easily, even an inexperienced hostess will cope with this task.

Cooking features

The process of making spinach puree soup is simple. However, knowledge of some of the subtleties of the hostess will not hurt.

You can make soup with fresh or frozen spinach. If you use a home-frozen product, remember that it should not be stored in the freezer for more than 4 months.
Thaw frozen spinach gradually. As a result of a sharp temperature drop, the leaves can lose their density, turning into a shapeless green mass. You cannot defrost herbs in the microwave.
When buying fresh spinach from the market, don't hesitate to inspect it. The leaves should not have dark or light spots. Give preference to greens with a thin stalk. Thick stalks are found in overgrown greens, it can be bitter.
The spinach is washed under running water, after which it is temporarily left in a colander so that the water is glass, the leaves dry.
When cooking a soup containing vegetables, it is advisable to add spinach last, since it does not take much time to bring it to readiness.
Use a hand blender to puree food with safety precautions. If you turn on the device before it is immersed in the soup and lower it into the dish while it is on, the spray will begin to scatter in all directions. The same applies to removing the included unit from the soup.
Greens are combined with various products: fish, shrimps, meat, poultry, vegetables, mushrooms. Soup-puree can be cooked with their addition, in water or broth.
Cream or cheese will add a delicate creamy taste to the soup. They are added at the last stage of preparation.
After diluting with cream or broth, as well as after grinding with a blender, the soup must be disinfected by bringing to a boil.

You can serve spinach puree soup with croutons made from any type of bread. It can be garnished with mushroom slices, shrimp, or other ingredients in the dish.

A Simple Spinach Soup Recipe

spinach - 0.2 kg;
onions - 100 g;
garlic - 2 cloves;
chicken, beef or vegetable broth - 0.5-0.7 liters;
cream - 0.2 l;
vegetable oil - 20 ml;
salt, pepper - to taste.

Cooking method:

Rinse the spinach, let it dry. Cut coarsely with a knife.
Cut the garlic cloves into small slices.
Peel the onion, cut into small cubes.
Heat oil in the bottom of a non-stick pot and place the onions in it.
Fry for 2-3 minutes, add garlic.
Continue sautéing over low heat until the onions are almost translucent.
Add spinach and cook for 2-3 minutes.
Pour 0.5 l of broth, bring to a boil and cook for 5 minutes.
Use a blender to puree the soup. In the absence of kitchen equipment, you can puree the contents of the pan by rubbing it through a sieve.
Dilute with remaining stock or cream, salt and season to taste, return to stove.
Bring to a boil over low heat and remove from burner.

Video recipe for the occasion:

Spinach puree soup prepared according to this recipe turns out to be tender, tasty, not too high in calories. The dish is suitable for a vegetarian table.

Spinach soup with shrimps

spinach - 0.4 kg;
onions - 70 g;
garlic - 3 cloves;
butter - 30 g;
flour - 10 g;
rosemary - 1 sprig;
Tabasco sauce - 2-4 drops;
boiled and frozen shrimp - 0.2 kg;
olive oil - 20 ml;
milk - 0.25 l;
water or broth - 0.25 l;
salt, pepper, nutmeg - to taste;
sour cream - for serving.

Cooking method:

Peel the onion and cut into small cubes.
Finely chop one clove of garlic, just crush the rest with the flat side of a knife.
Wash, dry spinach, cut into 2-3 pieces.
Melt butter at the bottom of a saucepan, fry the onion and finely chopped garlic in it.
Add flour, fry for another 1-2 minutes.
Add spinach and broth. Add rosemary.
Bring to a boil, cook for 5 minutes.
Use a blender to puree.
Add nutmeg, milk and a few drops of Tabasco.
Stir and bring to a boil over low heat.
Fry the remaining garlic in vegetable oil. Throw away the used cloves: they have completed their task of flavoring the oil.
Peel the naturally defrosted shrimp.
Fry whole in garlic oil, allotting each side 40-60 seconds.

Pour the soup into bowls, place the shrimps on them, put a spoonful of sour cream in the center.

Hungarian Spinach Soup with Bacon

spinach - 0.25 kg;
bacon - 75 g;
chicken egg - 1 pc .;
cream - 125 ml;
water - 0.5 l;
onions - 75 g;
butter - 20 g;
flour - 10 g;
salt, pepper - to taste.

Cooking method:

Pour the spinach with water, boil until soft and use a blender to puree.
After peeling the onion, cut it as small as possible. Fry in melted butter until soft.
Add flour, fry for 2-3 minutes, transfer to spinach puree.
Stir, pour in the cream. Heat over low heat and simmer, stirring occasionally, until the soup has a fairly dense consistency.
Hard boil the egg, peel, cut into large slices.
Cut the bacon into small slices, fry in a dry frying pan for a few minutes.

Pour the soup prepared according to this recipe into plates, spread the pieces of egg and bacon over them. This version of the dish is not suitable for those who want to lose weight: Hungarian spinach soup turns out to be very satisfying.

Puree soup with spinach, vegetables and cheese

spinach - 0.2 kg;
onions - 150 g;
carrots - 100 g;
potatoes (preferably young) - 0.4 kg;
garlic - 4 cloves;
zucchini (young) - 100 g;
processed cheese - 0.2 kg;
olive oil - 40 ml;
water - 1.4 l;
salt, spices - to taste.

Cooking method:

After washing and drying with a napkin, chop the spinach coarsely.
Scrape the carrots, wash, blot with a napkin, grate with fine holes.
Finely chop the onion, freeing it from the husk.
Chop the garlic with a knife.
Peel the potatoes, cut into one and a half centimeters cubes.
Pour potatoes with water, place on the stove, bring to a boil.
Cut the zucchini into small cubes, add to the potatoes 10 minutes after the water in the pan boils. Cook the vegetables for another 10 minutes.
Fry onions, carrots and garlic in olive oil, add spinach to them and continue cooking for another 4-5 minutes.
Transfer to a pot of vegetables.
When the soup comes to the boil again, add the coarsely grated or small pieces of cheese. Wait for it to completely melt.
Puree the contents of the pot with a hand blender.
Boil for a minute.