Creamy Spinach Velouté

Name: Creamy Spinach Velouté
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 4 cups chicken or vegetable broth (low sodium); 300 grams fresh spinach (washed and trimmed); 1 medium onion (chopped); 1 clove garlic (minced); 1/2 cup heavy cream; to taste salt and pepper

35 min 4 servings Easy

All Recipes

Creamy Spinach Velouté

A smooth and creamy spinach soup perfect for a comforting meal.

Prep

10 min

Cook

25 min

Total

35 min

Servings

Difficulty

Easy

Velouté d'épinards, or creamy spinach velouté, is a classic French soup that combines the delicate flavour of fresh spinach with a rich and creamy base. This soup is not only delicious but also packed with nutrients, making it a perfect choice for a light lunch or a starter at dinner. The velvety texture of this soup comes from its careful preparation, involving the creation of a roux and the gentle simmering of ingredients to blend the flavours harmoniously. Whether you’re looking to impress guests or enjoy a comforting meal at home, this spinach velouté is a timeless favourite.

Ingredients

Servings

For the Velouté

Instructions

Prepare the base

Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until onion is translucent, about 5 minutes.

Pro tip: Stir frequently to prevent the garlic from burning.

Make the roux

Add the flour to the pot and cook, stirring constantly, for 2 minutes to form a roux.

Pro tip: Ensure the flour is fully incorporated and lightly golden.

Add the broth

Gradually whisk in the chicken or vegetable broth, and bring to a boil.

Pro tip: Whisking prevents lumps from forming.

Cook the spinach

Add the fresh spinach to the pot and reduce the heat to low. Simmer until the spinach is wilted, about 5 minutes.

Pro tip: Cover the pot to help the spinach wilt evenly.

Blend the soup

Remove the pot from heat. Use an immersion blender to puree the soup until smooth.

Pro tip: Alternatively, blend in batches using a countertop blender, then return to pot.

Finish with cream

Stir in the heavy cream, and season with salt and pepper to taste. Heat gently until warmed through.

Pro tip: Do not let the soup boil after adding the cream.

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Tips & Tricks

<ul><li>Use fresh spinach for a vibrant green colour and fresh taste.</li><li>Blend the soup until completely smooth for the best texture.</li><li>Adjust the consistency by adding more broth if needed.</li><li>Garnish with a swirl of cream or a sprinkle of nutmeg for extra depth.</li></ul>

Serving Suggestions

Serve this spinach velouté hot, garnished with a drizzle of cream and a sprinkle of nutmeg. Pair it with a slice of crusty bread for a complete meal. This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to a month. Reheat gently to maintain its creamy texture and flavour.