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!
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!
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.
More Soup Recipes You’ll Love!
- Vegan Tomato Bisque
- 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
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.
This Wife Cooks
This soup was decadent! We will definitely have it again.
John J. Jones
You forgot to include the puree step!
thiswifecooks
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)