I have warm memories of Popeye the Sailor Man eating spinach to grow strong. Spinach is chockful of nutrients, and is an excellent source of potassium, magnesium, vitamin K, vitamin A, manganese, folate, copper, vitamin B2, vitamin B6, vitamin E, and vitamin C, as well as being one of the best sources of plant-based iron. What’s not to like?
As a result, I’m always on the lookout for good spinach recipes. So when I came across a hundred-year-old for Spinach Soup, I decided to give it a try.
The creamy Spinach Soup was delicious with a slight peppery undertone which added interest.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
2 quarts spinach (I used a 10 ounce package of spinach.)
6 cups water
1/2 bay leaf
1 teaspoon salt
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 clove garlic or 2 tablespoons chopped onion (I used the chopped onion.)
1/4 teaspoon cayenne (red) pepper
1/4 teaspoon celery salt
1/2 cup cream, if desired
Put spinach and water into a large pan, and bring to a boil using high heat; reduce heat and simmer for 30 minutes. Remove from heat, and puree or press through a sieve. (I used a Foley mill.)
In the meantime, put milk, garlic or onion, and bay leaf in a saucepan. Using medium heat, scald the milk, while stirring occasionally. Remove from heat, and strain. (Discard the garlic or onion and bay leaf.)
Put butter in large pan or dutch oven. Melt using low heat; then stir in the flour. Slowly add scalded milk while stirring constantly. Then stir in the spinach mixture, salt, cayenne pepper, and celery salt. Heat until steamy, then serve.
If desired whip the cream, and put a dollop of the whipped cream on top of each bowl of soup.