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Cream of Spinach Soup

Crema de Espinaca
The Mexican kitchen offers a seemingly endless variety of soups. Greens of all kinds are incorporated into soups to give color, texture, and flavor. Spinach blended with potatoes and onion is especially pleasing.
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Ingredients

Makes 4 servings

  • 2 teaspoons olive oil
  • ½ medium white onion chopped
  • 2 small potatoes about 8 ounces, peeled and thinly sliced
  • 4 cups washed spinach trimmed of coarse stems and chopped
  • 4 cups canned fat-free reduced-sodium chicken broth
  • ½ cup cream or half and half
  • 1 teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • 2 tablespoons finely chopped green onions

Instructions

  • Heat the oil in a large pot, and cook the onion until softened, 3 to 4 minutes.
  • Add the potatoes, spinach, and chicken broth.
  • Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, 12 to 15 minutes.
  • Transfer to a blender or food processor and purée until smooth.
  • Return the soup to the pot.
  • Stir in the cream, salt, and pepper.
  • Bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, about 5 minutes.
  • Adjust seasoning.

Notes & Wine Advice

Serve hot, sprinkling each serving with the green onion.
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Course; Soup
Cuisine; Mexican