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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." 
5 from 1 vote
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Course: Dinner, Lunch, Main Course, Soup
Cuisine: French
Keyword: quick and easy, soup, spinach
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 225kcal
Author: Holly Gray


  • 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


  • 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.


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
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