Ingredients
Main Ingredients
- 2 pounds Fresh Spinach Leaves
- 3 tablespoons Butter
- 1/2 Onion, chopped
- 1 tablespoon Garlic, minced
- 1 Jalapeno, sliced
- 1.5 tablespoons Flour
- 2.5-3 cups Low Sodium Vegetable Stock, warm
- 4 ounces Cream Cheese, at room temperature
- 1/3 cup Freshly grated Parmesan Cheese, plus more for garnish
- 1/2 teaspoon Salt, adjust to taste
- 1/4 teaspoon Freshly grated Black Pepper, adjust to taste
Instructions
- Sauté Aromatics and Spinach: Melt 1 tablespoon of butter in a pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant. Next, add the sliced jalapeno and all the fresh spinach leaves. Cook on low heat, stirring occasionally, until the spinach wilts and reduces to less than half its original volume.
- Blend the Spinach Mixture: Allow the cooked spinach mixture to cool slightly. Transfer the entire mixture to a blender jar. Add the cream cheese and 1 cup of the warm vegetable stock. Blend until the mixture is completely smooth.
- Prepare Roux: In the same pot, melt the remaining 2 tablespoons of butter over low heat. Sprinkle in the flour and sauté for about one minute, stirring constantly to cook out the raw flour taste without browning it.
- Combine and Season: Slowly pour the pureed spinach mixture back into the pot with the roux, stirring continuously to form a smooth and creamy soup. Gradually add the remaining vegetable stock to achieve your desired soup consistency. Season with salt and freshly grated black pepper to taste. Stir in the grated parmesan cheese until melted and well incorporated.
- Serve and Garnish: Ladle the hot spinach soup into bowls and garnish with additional freshly grated parmesan cheese for extra flavor and presentation. Serve immediately.
Notes
- Adjust jalapeno quantity based on your preferred spice level.
- Use low sodium vegetable stock to control the salt content in the soup.
- For a vegan version, substitute butter and cream cheese with plant-based alternatives and use nutritional yeast instead of parmesan.
- To make the soup thicker, reduce the amount of stock or cook the soup a bit longer.
- For a smoother texture, strain the soup after blending before adding to the roux.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
