Spinach Soup

Name: Spinach Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 cups (360 g) carrots, sliced into rounds; 2 cups (340 g) potatoes, peeled and cubed; 5 cups (1.25 litres) chicken broth; 4 cups (120 g) fresh spinach, chopped; 1 cup (150 g) corn kernels, fresh or frozen; 2 tbsp butter; 3 tbsp (30 g) unbleached all-purpose flour; 1 1/2 cups (375 ml) milk; 1/2 cup (125 ml) 15% cooking cream; 18 slices baguette or ficelle; 3/4 cup (175 g) firm cheese, grated

5 stars (6) Rate this recipe

Preparation 20 MIN

Cooking 30 MIN
Servings 6
Freezes

Ingredients
Preparation

Ingredients

Soup

2 cups (360 g) carrots, sliced into rounds
2 cups (340 g) potatoes, peeled and cubed
5 cups (1.25 litres) chicken broth
4 cups (120 g) fresh spinach, chopped
1 cup (150 g) corn kernels, fresh or frozen

Bechamel

2 tbsp butter
3 tbsp (30 g) unbleached all-purpose flour
1 1/2 cups (375 ml) milk
1/2 cup (125 ml) 15% cooking cream

Croutons

18 slices baguette or ficelle
3/4 cup (175 g) firm cheese, grated

Preparation

Soup

In a saucepan, bring the carrots and potatoes to boil in the broth and cook until the vegetables are tender, about 15 minutes. Season with salt and pepper.
Add the spinach and corn to the saucepan and cook for 5 minutes. Remove from the heat.

Bechamel

Meanwhile, in a small saucepan, melt the butter. Add the flour and cook for 1 minute, while whisking. Whisk in the milk and cream and simmer for 2 minutes or until the sauce thickens. Season with salt and pepper. Keep warm.
Stir the bechamel sauce into the soup. Adjust the seasoning.

Croutons

With the rack in the middle position, preheat the oven’s broiler.
Place the bread slices on a baking sheet and sprinkle with the cheese. Broil until the cheese has melted, about 2 minutes. Ladle the soup into the bowls. Serve with the croutons or place them in the centre of each bowl.