Spinach Soup with Shallots

36 Reviews
77% would make this recipe again

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Preparation : 5 min Cooking : 15 min
240 calories/serving

Ingredients

340 g spinach 12 cups
1 tbsp canola oil 15 mL
3 tbsp butter, unsalted 40 g
1 shallots 40 g
1/4 cup white flour (all purpose) 30 g
3 1/2 cups milk, partly skimmed, 2% 900 mL
1 pinch nutmeg to taste
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 1/2 tbsp flaked almonds [optional] 6 g

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the spinach : Wash and drain it briefly then transfer it to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, then cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Avoid overcooking, otherwise the spinach will become brownish. Transfer the spinach to a colander, press to remove excess water, then set aside.
  2. While the spinach is cooking, heat the oil and butter in another saucepan over medium heat. Finely chop the shallots, then add them to the saucepan and sauté 2-3 min until they become translucent. Add the flour, then cook 1 min with stirring. Gradually whisk in the milk. Bring the mixture to a boil with constant whisking, then cook until it thickens, about 4 min. Remove the saucepan from the heat.
  3. Add the spinach to the milk mixture. Let the mixture cool down a few minutes, then purée it in a blender. Return the soup to the same saucepan and rewarm over low heat. Season with the grated nutmeg, salt and pepper to taste.
  4. Ladle the soup into bowls, sprinkle with the sliced almonds (optional) and serve.

Observations

The soup keeps up to 6 days in the refrigerator or up to 2 months in the freezer.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

240

Fat

13 g

20 %

Saturated 6.6 g
+ Trans 0.6 g

36 %

Cholesterol

30 mg

Sodium

140 mg

6 %

Carbohydrate

20 g

7 %

Fibre

2 g

7 %

Sugars

12 g

Net Carbs

18 g

Protein

10 g

Vitamin A

138 %

Vitamin C

31 %

Calcium

30 %

Iron

16 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Milk and Alternatives 1
Fats 1 ½
More info
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Reviews

36 Reviews (35 with rating only) 77% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | High Iron | High Vitamin D

Top Reviews

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CharlieTrotter
march 27, 2018 | I would make this recipe again

Very easy and tasty

Useful 0

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