Spinatsuppe (Spinach Soup)

This classic Spinatsuppe is a comforting, velvety soup that celebrates the earthy flavor of spinach. By pressing the cooked spinach through a sieve, you achieve a wonderfully smooth texture that coats the palate. The base is built on a rich chicken stock, thickened with a traditional butter-and-flour roux for a creamy mouthfeel without heavy cream. Warm spices like nutmeg and white pepper elevate the natural sweetness of the greens. It is a perfect autumn or winter dish, offering a light yet satisfying meal. Serve it with crusty bread or a simple salad for a complete, home-style experience that feels both rustic and refined.

Cooking Method: Boiling, Stewing

Cuisine: German

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 1209.2

Description

This classic Spinatsuppe is a comforting, velvety soup that celebrates the earthy flavor of spinach. By pressing the cooked spinach through a sieve, you achieve a wonderfully smooth texture that coats the palate. The base is built on a rich chicken stock, thickened with a traditional butter-and-flour roux for a creamy mouthfeel without heavy cream. Warm spices like nutmeg and white pepper elevate the natural sweetness of the greens. It is a perfect autumn or winter dish, offering a light yet satisfying meal. Serve it with crusty bread or a simple salad for a complete, home-style experience that feels both rustic and refined.

Ingredients

2 pound Spinach; fresh -=OR=-
2 package Frozen chopped spinach
2 quart Chicken stock; fresh or
3 tbsp Butter
2 tbsp Flour
1 tsp Salt
1/4 tsp White pepper
1/8 tsp Nutmeg
2 Eggs; hard-cooked & sliced For garnish

Directions

1
If using fresh spinach, wash it thoroughly under cold running water to remove any sand, then drain and chop coarsely. If using frozen spinach, defrost and drain it well.
2
Bring 2 quarts of chicken stock to a boil in a large saucepan.
3
Add the spinach to the boiling stock and simmer uncovered for 6 to 8 minutes until tender.
4
Pour the contents into a sieve set over a large bowl. Press down hard on the spinach with the back of a wooden spoon to extract all juices into the bowl.
5
Chop the pressed spinach very fine and set aside.
6
Melt 3 tablespoons of butter in the clean saucepan over medium heat.
7
When the foam subsides, remove from heat and stir in the flour to make a roux.
8
Gradually whisk the reserved spinach stock into the roux, ensuring no lumps form.
9
Return the saucepan to medium heat and stir constantly until the mixture comes to a boil and thickens.
10
Stir in the finely chopped spinach.
11
Season with salt, white pepper, and nutmeg.
12
Cover the pan partially and simmer over low heat for 5 minutes, stirring occasionally.
13
Ladle the soup into bowls and garnish each serving with slices of hard-cooked egg.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1209.2kcal

% Daily Value *
Total Fat 58.7g91%
Saturated Fat 15.8g79%
Cholesterol 427.2mg143%
Sodium 606.5mg26%
Total Carbohydrate 9.7g4%
Dietary Fiber 5.9g24%
Sugars 1.1g
Protein 137.4g275%

* 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

For festive occasions, you can serve stuffed egg halves floating in the soup. To make these, remove the yolks from hard-cooked eggs, mash them with 1-2 teaspoons of softened butter, roll into small balls, and nestle them back into the egg white halves.

Fresh spinach yields a brighter green color, while frozen spinach is often more concentrated in flavor and convenient. Both work well in this recipe.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock if the soup has thickened too much.

Keywords: spinach, spinatsuppe, german soup, vegetable soup, comfort food, roux, nutmeg, chicken stock, smooth soup, winter recipe, healthy, low carb

Read it online: https://www.chefs-mate.com/recipe/spinatsuppe-spinach-soup/