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Home » Popular » Soups, Chilis, & Stews » Julia Child’s Cream of Spinach Soup

Julia Child’s Cream of Spinach Soup

August 15, 20144 Comments

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Julia Child's Cream of Spinach Soup ~ Potage Creme d'Epinards (Cream of Spinach Soup), described in Mastering the Art of French Cooking as, "...a lovely soup, and perfect for an important dinner."  via @thiswifecooks

Julia Child’s Cream of Spinach Soup ~

Indulge in the velvety goodness of Julia Child’s cream of spinach soup!

This classic recipe from the renowned chef is comforting and delicious. Serve as a light meal on a chilly day with French bread on the side for dipping in the soup and you’re all set!

Julia Child's Cream of Spinach Soup ~ Potage Creme d'Epinards (Cream of Spinach Soup) described in Mastering the Art of French Cooking as, "...a lovely soup, and perfect for an important dinner." 

The first female celebrity chef would have been 102 today so it’s fitting to showcase this simple but decadent soup.

I opened Mastering the Art of French Cooking to page 43 where I found a recipe for Potage Creme d’Epinards (Cream of Spinach Soup) described in the book as, “…a lovely soup, and perfect for an important dinner.” 

It sounded good to me so I decided to give it a try and the resulting soup was a definite winner!

Julia Child's Cream of Spinach Soup ~ Potage Creme d'Epinards (Cream of Spinach Soup), described in Mastering the Art of French Cooking as, "...a lovely soup, and perfect for an important dinner." 

Side note: I love the way this recipe is written…” enrichment butter,” “off heat” etc. – so charming.

In case you don’t have the book, here is Mrs. Child’s exact recipe, in her words:

Ingredients for Julia Child’s Cream of Spinach Soup

See How to Make This Recipe Vegan, just after Julia’s instructions, for plant-based ingredient substitutions that I used for this recipe.

You will need:

  • 1/3 cup minced green onions, or yellow onions
  • 3 tablespoons butter
  • 3-4 packed cups of fresh spinach cut into chiffonade (thin slices)
  • 1/2 teaspoon salt
  • 3 tablespoons flour 
  • 5 1/2 cups boiling white stock or chicken broth
  • 2 eggs yolks
  • 1/2 cup whipping cream
  • 1-2 tablespoons butter

How to Make Julia Child’s Cream of Spinach Soup

STEP ONE: Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.

STEP TWO: Stir in spinach and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted. Sprinkle in the flour and stir over moderate heat for 3 minutes.

STEP THREE: Off heat, beat in the boiling stock. Simmer for 5 minutes. *If not to be served immediately, set aside uncovered. Reheat to simmer before proceeding.

STEP FOUR: Blend the yolks and cream in the mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. Return
soup to saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to a simmer. Off heat, stir in the enrichment butter a tablespoon at a time.

How to Make This Recipe Vegan

This recipe can easily be made vegan by using plant-based butter and heavy cream, vegan chicken-style broth, and 2 tablespoons of vegan liquid egg substitute. 

Julia Child's Cream of Spinach Soup ~ Potage Creme d'Epinards (Cream of Spinach Soup), described in Mastering the Art of French Cooking as, "...a lovely soup, and perfect for an important dinner." 

More Soup Recipes You’ll Love!

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  • Vegan Leek and Potato Soup
  • Roasted Eggplant and Garlic Soup
  • Potato and Brussels Sprouts Soup
  • Roasted Garlic and Leek Soup

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Julia Child's Cream of Spinach Soup ~ Potage Creme d'Epinards (Cream of Spinach Soup), described in Mastering the Art of French Cooking as, "...a lovely soup, and perfect for an important dinner." 
Julia Child's Cream of Spinach Soup ~ Potage Creme d'Epinards (Cream of Spinach Soup) described in Mastering the Art of French Cooking as, "...a lovely soup, and perfect for an important dinner." 

Julia Child’s Cream of Spinach Soup

Potage Creme d'Epinards (Cream of Spinach Soup) described in Mastering the Art of French Cooking as, "…a lovely soup, and perfect for an important dinner." 
5 from 6 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course, Soup
Cuisine: French
Keyword: quick and easy, soup, spinach
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 225kcal
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • 1/3 cup minced green onions or yellow onions
  • 3 tablespoons butter
  • 3-4 packed cups of fresh spinach cut into chiffonade thin slices
  • 1/2 teaspoon salt
  • 3 tablespoons flour
  • 5 1/2 cups boiling white stock or chicken broth
  • 2 eggs yolks
  • 1/2 cup whipping cream
  • 1-2 tablespoons butter

Instructions

  • Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.
  • Stir in spinach and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted.
  • Sprinkle in the flour and stir over moderate heat for 3 minutes.
  • Off heat, beat in the boiling stock. Simmer for 5 minutes. *If not to be served immediately, set aside uncovered. Reheat to simmer before proceeding.
  • Blend the yolks and cream in the mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. Return soup to saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to a simmer. Off heat, stir in the enrichment butter a tablespoon at a time.

Nutrition

Calories: 225kcal | Carbohydrates: 11g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 132mg | Sodium: 498mg | Potassium: 356mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 662IU | Vitamin C: 0.4mg | Calcium: 79mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
 
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Filed Under: Comfort Food, Lunch & Dinner, Side Dishes, Soups, Chilis & Stews, Soups, Chilis, & Stews, Vegan, Vegetarian Tagged With: comfort food, dairy-free, soup, spinach, vegan, vegetarian

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Reader Interactions

Comments

  1. This Wife Cooks

    August 25, 2014 at 4:10 pm

    This soup was decadent! We will definitely have it again.

    Reply
  2. John J. Jones

    September 4, 2018 at 2:24 pm

    You forgot to include the puree step!

    Reply
    • thiswifecooks

      September 5, 2018 at 1:19 pm

      I do think this soup would be nice pureed! Although directions do specifically include, “Do not puree the soup.” (page 43 of Mastering the Art of French Cooking)

  3. Jenn Freedman

    March 22, 2023 at 3:21 pm

    5 stars
    Ah elegant first course !

    Reply
5 from 6 votes (5 ratings without comment)

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