The Very Hungry Cook


March 19, 2010

Cream of Spinach Soup

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Here I am again with an incredibly healthy recipe for the veggie challenged.

(For all you cynics out there – heavy cream is now being considered a vegetable. As is bacon. Ask anyone!)

But jokes aside, as someone who’s still trying to get the hang of cooking on a regular basis (as opposed to cooking fun party food for friends) I find that one of the biggest challenges I face is to cook healthy. I can’t seem to pick anything but mushrooms and potatoes up at the produce section.

So I decided it was high time I started stepping out of my high-calorie-zero-nutrional-value comfort zone and cook healthy.

Hence the spinach.

And it really doesn’t have all that much cream.


Would I lie?


Alright, lets get started.

I’m in a hurry today, so I’ll be rushing through this post.

Even though I really have nothing to do.

I just feel like hurrying through things.

I’m very uncomplicated like that….

To begin…

First get an onion and thinly slice it until it looks like this….

Get a heavy bottomed pan/pot nice and hot and throw in some butter.

Let it get all foamy…

Then toss in the onions and cook on a medium flame until they’re tender and getting translucent.

In the meanwhile, wash the spinach. Remove all the tough stalks and give the leaves a rough chop.

Once the onions are nice and tender, put all the spinach in the pot.

And close the lid.

After a few minutes, it should have cooked down to this…

This is the right time to add some chicken stock…

And to grate in some nutmeg….

Then bring the whole thing to a boil, lower to a simmer and cook partially covered for about 10 minutes.

We’re almost done. The soup is now ready to be pureed. Once you’re done pureeing it, pour it back to the soup pot.

Get out the cream and an egg yolk and start whisking….

Keep whisking and add in some of the pureed soup – about a tablespoon at a time until you’ve added about half a cup.

Now pour the cream+egg+soup mixture into the pot of pureed soup.

Give the whole thing a good stir.

At this stage, I added a couple of sprigs of rosemary. Because I had some lying around in the refrigerator and because I didn’t want the rosemary drowning out every other flavor.

Heat the soup over a low flame, but don’t let it simmer or you might end up scrambling the egg yolks (In all honesty, this has never happened to me, even though I’ve let the soup get very hot, but I realize that screwing up when you’re almost done can be very annoying. Always better safe than sorry!)

And we’re done!!

Serve hot…

I had this for lunch with some roasted vegetable bruschetta and my husband actually asked for a second helping!

Oh and he hates vegetables and soup, so this recipe qualifies as a keeper, I think!

RECIPE: (serves 2-3)


onions                                    -         1/4 cup

butter                                     -         1/2 tbsp

spinach (fresh)                    -          1/2 lb

chicken stock                       -          2 & 1/2 cups

nutmeg                                  -          a pinch

salt                                         -          as needed

pepper                                   -         as needed

heavy cream                        -          1/2 cup

egg yolk                                -           1

Thinly slice onions.

Heat butter until in foams in a heavy bottomed pot and saute onions on a low flame until tender and translucent.

Clean spinach. Discard tough stalks, and chop roughly.

Add spinach to the onions, and cook covered for 5 minutes.

Add the chicken stock and nutmeg.

Bring the liquids to a boil and then cook at a simmer for 10 minutes.

Blend/puree the soup until smooth.

In a bowl, whisk together the cream and egg yolk.

Add hot soup, one tablespoon at a time, whisking constantly until 1/2 cup has been incorporated.

Add this mixture back to the blended soup.

Heat the soup over a low flame.

Serve immediately.

P.S.: The rosemary is totally optional.

  1. Wow this looks so freakin good…Sunday has a meaning now….will tell ya how it turns out!!!

    P.S: How are we?

    Comment by Vrinda — March 19, 2010 @ 11:47 am
  2. that looks yum! lovely n bright green color!

    Comment by Apeksha — March 20, 2010 @ 3:57 am
  3. hey pal..
    Your recipes are too good.. And your blog is just awesome… n the pictures are really really good.. this soup is very tempting.. i will try it out n let u know..
    P.S: Can I use veg stock instead of the chicken.. Coz i am too veggie for it..but the egg yolk is fine :)

    Comment by yo — March 21, 2010 @ 3:23 am
  4. Thx a bunch., but like always I will ask what can i substitute egg yolk with?

    Comment by Vasi — March 22, 2010 @ 10:02 am
  5. @ vrinda – thank you! missing you :)
    @ apeksha – lol, it does look rather virulent, now that you mention it!
    @ yo – thank you so much!! and yes, you can use vegetable stock instead :) it’ll taste just as good!
    @ vasi – i’d say add another 1/4 cup of cream as an enrichment instead of the egg yolk. or you could whip in a couple of tablespoons of butter just before serving….

    Comment by Rajika — March 23, 2010 @ 10:04 am
  6. ahh i see i see the le creuset. chicken stock. you had to go and do this to me :(

    Comment by laya — April 4, 2010 @ 2:49 am
  7. I LOVE spinach, this look so tasty

    Comment by Hannah — April 5, 2010 @ 7:54 pm
  8. [...] Cream of Spinach Soup « The Very Hungry Cook [...]

    Pingback by Gateau Breton | KATKATS KITCHEN — April 26, 2010 @ 6:01 pm
  9. I really love to eat lots of different kinds of soup specially vegetable based soups.-.~

    Comment by Amelia Thomas — June 10, 2010 @ 11:35 am
  10. hey rajika!!!glad to c ur website is going great!!!….all these recipes look scrumptious….cheers….keep in touch

    Comment by kiran kumar — June 12, 2010 @ 7:19 am
  11. I made this recipe today, and it is REALLY GOOD! I mistakenly put the whole egg in it, with yolk and whites, but it turned out okay. Very tasty! I will be making this again!

    Thank for this recipe!

    Comment by Charice — June 15, 2010 @ 7:48 pm
  12. Update soon na!

    Comment by Miss M — July 24, 2010 @ 8:43 am
  13. Oooohhh… hotter website, better pictures and yummier food! This is awesome, you are the Asian Pioneer Woman. :)

    Comment by Shayoni — August 18, 2010 @ 11:23 pm
  14. I tried this over the weekend and oh man, it was bliss. Hot, yummy and comforting!

    Comment by Manasa — November 8, 2010 @ 1:14 pm

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