Creamy Spinach Soup with Dill

This soup, adapted from The Nordic Cookbook, has the rich flavor of creamed spinach but a much lighter texture.

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  • Servings: 4

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  • 1 pound curly spinach, stemmed (20 cups) 
  • 2 tablespoons unsalted butter
  • 2 tablespoon all-purpose flour
  • 2 small shallots, finely chopped
  • 4 cups chicken stock or low-sodium broth
  • 1 cup heavy cream
  • 2 tablespoon chopped dill, plus more for garnish
  • Kosher salt
  • White pepper
  • Pinch of freshly grated nutmeg
  • 2 hard-boiled eggs, halved or quartered, for garnish

How to make this recipe

  1. In a pot of salted boiling water, blanch the spinach until very tender, about 3 minutes. Drain and transfer to a bowl of ice water to cool. Drain well and squeeze out any excess water. Chop the spinach.

  2. In a large saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until golden, about 2 minutes. Add the shallots and cook until softened, about 2 minutes. Whisk in the stock and bring to a boil. Cook for 5 minutes. Stir in the heavy cream and the 
2 tablespoons of dill; cook until slightly thickened, about 5 minutes. Stir in the spinach.

  3. Working in 2 batches, puree the soup in a blender until smooth; season with salt, white pepper and nutmeg. Ladle into bowls, garnish with the eggs and chopped dill and serve.

Contributed By Photo © John Kernick Published February 2016

1060201 recipes/creamy-spinach-soup-dill 2016-01-14T15:00:18+00:00 Magnus Nilsson soups-and-stews|eastern-european|vegetarian|weeknight-dinner february-2016 recipes,creamy-spinach-soup-dill 1060201

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