fresh spinach soup

Healthy, delicious and vibrantly green, this creamy, Ballymaloe Fresh Spinach Soup (with no cream) comes together in less than an hour and always brings rave reviews!

Ballymaloe Fresh Spinach Soup

salted butter

potatoes (about 1 pound) (peeled and roughly chopped)

onion

salt

black pepper

chicken broth

milk ((I prefer whole milk))

spinach

fresh (finely chopped fresh rosemary)

bread

In a medium-large saucepan or Dutch oven, melt the butter. When it foams, add the potatoes and onions and stir until well coated. Sprinkle with salt and a couple grinds of freshly ground black pepper. Reduce heat to low and cover the pot. Cook for 10 minutes until veggies are softened.

Add the broth and the milk and return to a boil. Reduce heat to a steady simmer and cook, uncovered for 2-25 minutes or until the veggies are very tender.

Add the fresh spinach and cover the pot for 5 minutes to allow the spinach to wilt.

Blend the soup with an immersion blender or in a regular blender or food processor. If you use a regular blender or food processor, allow the soup to cool slightly before blending to prevent a pressure build-up (and a ​big mess). Taste and add more salt and freshly ground black pepper, if needed.

For the soup:

Melt the 2 teaspoons butter over medium-low heat in a medium sauté pan. Add the rosemary and cook for 30 seconds, until fragrant.

Add the diced bread and stir gently but thoroughly to coat the bread. Cook 10 for minutes, stirring frequently, until croutons are a light golden and crisp. Remove from heat and allow to cool before storing in an airtight container.

For the rosemary croutons:

This soup is delectable! I just served it for lunch and my whole family enjoyed it.

Hello!  I made this soup for our family Christmas Eve dinner, and everyone loved it!  Just made my second batch -- it's snowing here in Virginia, and soup seemed to be in order.  We're trying to up our veggie intake and cut back on dairy, so I substituted plain, unsweetened soy milk for the whole dairy milk.  I was afraid that it might ruin the whole pot, but it turned out just as delicious as the first batch and, to my taste buds, the soy milk was undetectable.  

This is my fourth recipe from CSF, and I must say, you are quickly becoming one of my primary sources for recipe searches, along with NYT Cooking.  So far, I've loved everything I have made from your site.

Thanks so much, and I look forward to trying more of your wonderful recipes!

Tried this because I had some fresh spinach that needed to be used up.  I was so impressed with the flavor and simplicity of the recipe! Shared it with my Auntie who still raves about it. Then shared some with a friend and her hubby who also raved about how delicious it was after begging for the recipe.  Can’t wait to try some of the other delicious recipes here now! Thanks for the awesome recipe and sneaky way to get more spinach in my hubby! 😉

I made this soup as part of our Easter meal. Everyone loved it. My husband said I should start making it weekly!

Thanks for a great recipe!  I love this soup and have made it several times including just last night.
Thanks Chris!

Note:
I wasn't sure it went through with the 5 stars because I failed to check the Privacy Policy first.  So, this is my re -review. ;)

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Ballymaloe Fresh Spinach Soup

The most viewed fresh spinach soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine