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

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.

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

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

Frequently Asked Questions

What is a velouté?

A velouté is a type of soup made with a roux and stock, resulting in a smooth and creamy texture.

How can I make this soup vegetarian?

Use vegetable broth instead of chicken broth to make it vegetarian.

Can I use frozen spinach?

Yes, you can use frozen spinach. Thaw and drain it before adding to the soup.

How long does spinach soup last?

Spinach soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.

How do I reheat spinach velouté?

Reheat gently on the stove over low heat, stirring frequently to avoid curdling the cream.

Can I add other vegetables?

Yes, you can add vegetables like potatoes or leeks for additional flavour and texture.

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.