Creamy Spinach Soup with Dill

Name: Creamy Spinach Soup with Dill
Total time: 45 min
Ingredients: 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)

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

By

Magnus Nilsson

Updated on February 1, 2016

Creamy Spinach Soup with Dill — Photo: © John Kernick

Active Time:

45 mins

Total Time:

45 mins

Yield:

4

Ingredients

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)

Directions

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.
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.
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.