Creamy Spinach Soup

This spinach soup not only packs a lot of nutrients into a small bowl, it also delivers a punch of flavor.

I’m not sure about all the vitamins in spinach, but I’m sure there’s a lot.  All I know is that it helped Popeye fight Bluto and he always won, so it’s gotta be good for ya’, right?

The velvety mouth-feel of this soup makes it so easy to eat (or drink) and I paired it with a crusty Italian panino, which is a wonderful texture contrast.  The cayenne pepper really wakes up your palette.

The next time you want to serve a simple but elegant soup, try this.

Or, the next time it’s a busy weeknight and you want something flavorful and easy, try this…………right out of the pot!

Creamy Spinach Soup

Adapted from pioneerwoman.com

2 Tablespoons Olive Oil

16 ounces, weight Spinach

2 cloves Garlic, Finely Minced

4 Tablespoons Butter

1/2  Medium Onion, chopped fine

1/4 cups Flour

3 cups Half & Half

2 cups Skim Milk

2 teaspoons Kosher Salt

1/4 teaspoons Cayenne Pepper (Optional)

Freshly Ground Black Pepper

4 ounces Gruyere Cheese, Grated (other Cheeses Are Fine)

In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside.

In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened.

Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.