Cream of Spinach Soup

I was tired of finding recipes that called for frozen spinach. This one has a nice fresh spinach. Thank you Watch your salt on this one.  This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.


  • 2 cups chopped fresh spinach – packed
  • 1 cup chopped onion
  • 1/4 cup butter
  • 3 medium potatoes, peeled and quartered (about 1 pound)
  • 1 1/2 cups chicken broth 
  • 1 1/2 cups water
  • 2 chicken bouillon cubes
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup sour cream


  1. In a large saucepan over medium heat, sauté onion in butter for 3 minutes or until limp.
  2. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil.
  3. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender.
  4. Add spinach and cook for 3 to 4 minutes longer until spinach is tender.
  5. Working in batches, purée soup mixture in a blender. Return to saucepan.
  6. Whisk in half-and-half, salt and pepper.
  7. Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.

Spinach and Avocado Salad with Garlic Mustard Vinaigrette

Finding a salad that all can agree on is never easy.  Settling for a tossed, mixed green salad gets boring.  We hit the jackpot with this delicious green salad!  Three people eating, no salad left!   We didn’t have any dijon mustard so I used a spicy brown mustard and it worked just fine!


  • 1 garlic clove
  • Pinch kosher salt, more to taste
  • 1 tbs freshly squeezed lemon juice, more to taste
  • 1/2 tsp Dijon or brown mustard
  • 2 tbsp extra-virgin olive oil
  • 6 cups spinach leaves, loosely packed
  • 1/2 avocado, cut into cubes


1. Using a mortar and pestle or a heavy knife, pound or mince the garlic together with a pinch of salt until a paste forms.

2. Scrape the paste into a small bowl and whisk in the lemon juice, mustard, and another pinch of salt, whisking to dissolve the salt.

3. Whisk in the oil.

4. Place the spinach and avocado in a large bowl and gently toss with the dressing. Season with more salt and lemon juice to taste.

Cream of Spinach Soup

Tried this for the first time and it was a big hit.  This recipe is adapted from another website that uses frozen spinach and dried onions to create the soup.  One of my friends was kind enough to give me spinach fresh from his garden, so it was time for some creative recipe tinkering.  This was a nice creamy bisque of a soup, which turned out just great.  I think I may try it again and add some gorgonzola cheese in the final stages.


  • 1 1/2 cups water
  • 3 cubes chicken bullion
  • 10 oz fresh spinach
  • 3 tbs butter
  • 1/4 cup flour
  • 3 cups milk
  • 1/2 medium onion, minced
  • salt and pepper to taste


  1. Mince onion in food processor and set aside.
  2. Chop spinach finely in food processor
  3. In a medium sized pot, combine water, bullion cubes, onion and spinach
  4. Bring to a boil and cook until spinach and onions are tender; continue to simmer while preparing the roux.
  5. As spinach simmers, melt butter in a large saucepan over medium heat.
  6. Stir in butter and cook for 1-2 minutes.
  7. Gradually whisk in milk
  8. Season with salt and pepper to taste
  9. Cook, stirring constantly, until thickened.
  10. Stir in spinach mixture and simmer to desired thickness.

Sauteed Garlic Spinach

This side dish goes great with many different main dishes, including the Herbed Pork Medallions on this blog.  For best results, use a sautee pan, although a large skillet will work in a pinch.

Prep Time:   1 minute

Cook Time: 10 minutes

Serves: 3-4


  • 12 oz baby spinach
  • 3 tbs butter
  • 3 heaping tbs garlic, minced


  • Place butter and garlic in sautee pan and melt butter slowly over low heat
  • Increase heat to medium-low and sautee garlic for 4-5 minutes
  • Add spinach slowly, mixing frequently to coat spinach
  • Sautee until spinach is fully cooked.