Rating: 4.59 stars
32 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is a very creamy and savory soup. Serve in warm bowls with parsley garnish.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 3 tablespoons butter in a large saucepan. Saute onions until tender, about 10 minutes. Add spinach, basil or watercress (see Cook's Note), and parsley. Cover, reduce heat to low, and simmer 10 minutes.

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  • Stir in broth and sugar. Simmer, covered, for 30 minutes. Slowly stir in cream.

  • In a separate pan, melt 2 tablespoons butter over medium heat. Stir in flour and cook, stirring constantly, until flour loses its raw smell, about 2 minutes. Whisk in a little of the hot soup into the flour mixture, mixing until smooth. Pour roux mixture slowly into the soup, stirring constantly. Bring just to a boil, and remove from heat. Season with salt and pepper to taste.

  • Serve in warm bowls with a parsley garnish.

Cook's Note:

You may substitute watercress for the basil, if you prefer.

Nutrition Facts

127 calories; protein 4.7g; carbohydrates 5.3g; fat 9.8g; cholesterol 25.3mg; sodium 679.9mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 5 stars
07/23/2003
I totally dig this! This was a breeze to make & very tasty as well (this is my kind of soup I just love spinich). I topped it off with some fresh grated parmesan cheese & real bacon bits. A delicious light lunch. Thanks Corwynn! Read More
(15)

Most helpful critical review

Rating: 3 stars
05/07/2009
I love the idea and the name of this a lot more than the recipe as written. The broth is going to be FAR too thin if you make it as written, you will need to double the flour (at least) to get a good, velvetty texture. I ended up increasing all of the herbs to at least one cup. Cooking the herbs/spinach for 30 minutes is extreme overkill; they really only need to be cooked long enough to soften and let the flavor out - 15 minutes, tops. In the end, this was a very servicable appetizer soup, but I think the idea could be put to much better use than this recipe. Thanks for letting me try it! Read More
(5)
32 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/23/2003
I totally dig this! This was a breeze to make & very tasty as well (this is my kind of soup I just love spinich). I topped it off with some fresh grated parmesan cheese & real bacon bits. A delicious light lunch. Thanks Corwynn! Read More
(15)
Rating: 5 stars
11/09/2003
This is a great recipe. I made it for my girlfriend on Valintines Day and she loved it. The only thing I changed was the second time I made it with more basil and more spinach. I think it worked a little better. Thanks! Read More
(9)
Rating: 4 stars
05/15/2006
This was a good recipe however it does not make very much and it needs to be doubled if you want leftovers or are serving more than 2-3 people. Read More
(9)
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Rating: 5 stars
01/11/2005
My husband and I thought this was wonderful! It is very different from the soups I usually make so I was apprehensive about serving it. I'm used to all kinds of vegetables and meat etc. in my soups but we will be having this often. It is very easy to make and quite delicious. The only thing I did different was to use a Vidalia onion instead of the green onions. I would recommend that you give it a try. Thanks for submitting this recipe Corwynn. Read More
(7)
Rating: 5 stars
11/12/2010
This was really good! I used half and half and chicken base (from Sam's club) and it was still very good! I'd like to try it with vegetable broth. Will definitely make again. Maybe a dash of white wine for complexity. Read More
(7)
Rating: 5 stars
09/27/2008
Was surprised how well everyone liked this. I basically made it thinking only hubby and I would like it, but, the kids loved it too! My broth came out very thin, next time I may add a bit more flour. The only changes I made was using a sweet white onion instead of green onion because that was all I had. Severd with fish & rice, perfect compliment. Read More
(6)
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Rating: 5 stars
11/11/2007
This is one of the best recipes I've tried from this site. I made it for a dinner party and everyone raved about this soup. Excellent! Read More
(6)
Rating: 4 stars
09/14/2009
I loved this concept and since I had read the reviews I loved the end product. I did increase all the vegetables and herbs to double what was written and only cooked the soup for 10 minutes after I had added the spinach and herbs. It was delicious. Thanks for the idea! Read More
(6)
Rating: 3 stars
05/07/2009
I love the idea and the name of this a lot more than the recipe as written. The broth is going to be FAR too thin if you make it as written, you will need to double the flour (at least) to get a good, velvetty texture. I ended up increasing all of the herbs to at least one cup. Cooking the herbs/spinach for 30 minutes is extreme overkill; they really only need to be cooked long enough to soften and let the flavor out - 15 minutes, tops. In the end, this was a very servicable appetizer soup, but I think the idea could be put to much better use than this recipe. Thanks for letting me try it! Read More
(5)