Cream of Spinach Soup

prep 15 min, cook 25 min
× 8

1

  • 1½ cups
    water
  • 3 tsp
    chicken stock
  • 10 oz
    spinach
Add the spinach, water, and chicken stock to a dutch oven and cook until the spinach is soft.

2

  • 3 tbsp
    butter (unsalted)
  • 1
    onion, yellow (diced)
  • 3 cloves
    garlic
  • ¼ cup
    gluten-free flour blend
  • 2 cups
    whole milk
  • 1 cup
    heavy cream
  • ¼ cup
    parmesan cheese (shredded)
  • 1 tsp
    salt
  • 1 tsp
    black pepper
Set the spinach aside in a bowl. Sautée the onion in the butter until golden and translucent. Add the garlic and continue to sautée until browned.

3

  • ¼ cup
    gluten-free flour blend
Slowly add in the flour while stirring constantly. Continue to cook until it turns a golden brown.

4

  • 2 cups
    whole milk
  • 1 cup
    heavy cream
  • ¼ cup
    parmesan cheese (shredded)
  • 1 tsp
    salt
  • 1 tsp
    black pepper
Whisk in the milk and cream, breaking up any lumps until the entire mixture is smooth and slightly thickened.

5

  • ¼ cup
    parmesan cheese (shredded)
  • 1 tsp
    salt
  • 1 tsp
    black pepper
Add back the reserved spinach along with the parmesan cheese, salt, and pepper. Bring back to temperature, and then purée in a blender, working in batches as necessary.
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