Creamy Spinach Soup

Method

1. 1. Sauté Aromatics:
      • In a large pot, melt the butter over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for another minute until fragrant.
   2. Add Spinach:
      • Add the chopped spinach leaves to the pot. Stir well until the spinach wilts and reduces in volume.
   3. Prepare Roux:
      • Sprinkle the flour over the spinach and stir continuously to create a roux. Cook for a few minutes until the flour is lightly browned.
   4. Add Broth:
      • Gradually pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld.
   5. Blend the Soup:
      • Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches until smooth.
   6. Add Cream and Seasonings:
      • Stir in the heavy cream and ground nutmeg. Season the soup with salt and black pepper to taste. Allow the soup to simmer for another 5-10 minutes, allowing it to thicken slightly.
   7. Serve:
      • Ladle the Creamy Spinach Soup into bowls. Drizzle with a bit of olive oil and garnish with croutons, if desired.

   Pro Tips

   • Leaf Selection: Opt for fresh, vibrant green spinach leaves for the best flavor and color in your soup.
   • Cream Enhancement: For a richer texture, add a splash of heavy cream just before serving. It enhances both the flavor and the visual appeal.
   • Garnish Creativity: Experiment with garnishes such as grated Parmesan cheese, a sprinkle of nutmeg, or a drizzle of olive oil for a personalized touch.
   • Texture Variation: Blend only a portion of the soup for a chunkier texture, balancing creamy smoothness with hearty bites.

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