Creamy Spinach Soup with Dill


This soup, adapted from The Nordic Cookbook, has the rich flavor of creamed spinach but a much lighter texture. Slideshow:  More Healthy Soup Recipes 

Creamy Spinach Soup with Dill
Photo: © John Kernick
Active Time:
45 mins
Total Time:
45 mins


  • 1 pound curly spinach (20 cups stemmed)

  • 2 tablespoon unsalted butter

  • 2 tablespoon all-purpose flour

  • 2 shallots (small finely chopped)

  • 4 cups chicken stock or low-sodium broth

  • 1 cup heavy cream

  • 2 tablespoon dill (plus more for garnish chopped)

  • Kosher salt

  • White pepper

  • 1 pinch of nutmeg (freshly grated)

  • 2 hard-boiled eggs (halved or quartered, for garnish)


  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.

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