Creamy Spinach Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Creamy Spinach Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Creamy Spinach Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound frozen chopped spinach,
• thawed
• 2 cups water
• 4 teaspoons chicken bouillon
• granules
• 1/2 cup chopped onion
• 1/4 teaspoon garlic powder
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups half-and-half
• salt and pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat

Step 2: Technique & Execution

Bring to a boil, then reduce heat to medium-low and simmer until spinach is tender

Step 3: Technique & Execution

Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth

Step 4: Technique & Execution

Cook for 2 minutes

Step 5: Technique & Execution

Slowly stir in half-and-half; mix until smooth

Step 6: Technique & Execution

Pour the half-and-half into the spinach, and simmer until thickened, about 10 minutes