Spenot Kremleves (Cream of Spinach Soup)

This traditional Spenot Kremleves offers a comforting, velvety texture that warms the soul on chilly evenings. The deep green hue comes from fresh spinach, which is pureed to create a smooth base, while a roux made with chicken fat adds a distinct, savory richness. Light cream softens the flavor profile, resulting in a luxurious mouthfeel. Topped with sliced hard-boiled eggs and crisp bacon, it provides a satisfying balance of protein and vibrant vegetables. Perfect for a cozy dinner or as a hearty starter, this soup bridges the gap between rustic home cooking and elegant presentation. It is simple to prepare using pantry staples, yet delivers a complex, aromatic experience that highlights the natural sweetness of the spinach.

Cooking Method: Boiling

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 724.6

Description

This traditional Spenot Kremleves offers a comforting, velvety texture that warms the soul on chilly evenings. The deep green hue comes from fresh spinach, which is pureed to create a smooth base, while a roux made with chicken fat adds a distinct, savory richness. Light cream softens the flavor profile, resulting in a luxurious mouthfeel. Topped with sliced hard-boiled eggs and crisp bacon, it provides a satisfying balance of protein and vibrant vegetables. Perfect for a cozy dinner or as a hearty starter, this soup bridges the gap between rustic home cooking and elegant presentation. It is simple to prepare using pantry staples, yet delivers a complex, aromatic experience that highlights the natural sweetness of the spinach.

Ingredients

2 pound Spinach; well washed
1 teaspoon Salt
2 lg Onions; minced
4 tablespoon Fat, chicken
6 tablespoon Flour, all-purpose
2 cup Light cream
4 ea Eggs; hard-boiled, sliced

Directions

1
Bring 2 quarts of water to a boil in a large pot. Add the salt and the well-washed spinach.
2
Cook the spinach for 5 minutes until wilted and tender.
3
Drain the spinach, reserving the cooking liquid. Set the liquid aside to cool slightly.
4
Puree the cooked spinach in a blender or food processor until completely smooth. Alternatively, rub the spinach through a fine mesh strainer to create a pulp.
5
In a large soup pot or Dutch oven, melt the chicken fat over medium heat.
6
Add the minced onions and saut&# 195;Â© until softened and translucent, about 5 minutes.
7
Sprinkle the flour over the onions and stir constantly to form a roux. Cook for 2-3 minutes until the flour is fragrant and lightly golden.
8
Gradually stir in 1 cup of the reserved cool spinach liquid, whisking continuously to prevent lumps. Cook until the mixture thickens and becomes smooth.
9
Stir in the remaining reserved spinach liquid and the pureed spinach.
10
Bring the soup to a gentle boil, stirring occasionally.
11
Remove the pot from heat. Stir in the light cream until fully incorporated.
12
Ladle the soup into bowls. Garnish with slices of hard-boiled egg and crumbled crisp bacon.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 724.6kcal

% Daily Value *
Total Fat 55.6g86%
Saturated Fat 29.9g150%
Cholesterol 505.8mg169%
Sodium 5198.2mg217%
Total Carbohydrate 34.8g12%
Dietary Fiber 6.5g26%
Sugars 7.9g
Protein 25.4g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Bacon Preparation: The original recipe mentions "Bacon crumbles" in the directions but does not list bacon in the ingredients. Cook thick-cut bacon in a skillet until crisp, drain on paper towels, and crumble. Reserve some bacon grease if you wish to substitute part of the chicken fat for added flavor.

Chicken Fat Substitute: If you do not have chicken fat (schmaltz), you can substitute with butter or olive oil. Butter will provide a rich, creamy flavor similar to the traditional version.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling after adding cream to prevent curdling.

Variations: For a richer version, substitute heavy cream for light cream. You can also add a pinch of nutmeg or white pepper for extra depth.

Texture Tip: For an ultra-smooth soup, ensure the spinach is pureed thoroughly or pressed through a sieve. This removes any fibrous strings and creates a luxurious consistency.

Keywords: spinach, cream soup, hungarian, kremleves, vegetable, comfort food, bacon, hard boiled eggs, roux, chicken fat, onion, blender, green soup, winter, dinner, side dish, traditional, hearty, smooth, vegetarian option

Read it online: https://www.chefs-mate.com/recipe/spenot-kremleves-cream-of-spinach-soup/