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- Dish type
- Vegetable soup
- Spinach soup
This soup is creamy, cheesy and packed full of flavour. Enjoy during those cold winter months.
74 people made this
- 90g margarine
- 320g chopped onion
- 125g plain flour
- 3 litres chicken stock
- 1 litre milk
- 225g blue cheese, crumbled
- 575g frozen chopped spinach
- 250ml double cream
- salt to taste
- ground cayenne pepper to taste
- 450g streaky bacon, cooked, cooled and crumbled
MethodPrep:10min ›Cook:20min ›Ready in:30min
- In a large pot over medium heat, combine the margarine and the onions. Saute for about 3 minutes. Add flour and stir well until mixed. Add stock, raise heat to high and bring to the boil. Whisk mixture to keep flour from clumping.
- Add milk, reduce heat to medium and simmer for about 5 minutes. Add the blue cheese and stir until blended, then add the spinach and cook 3 more minutes. Add the cream, bring just to the boil, turn off heat and stir well. Add salt and cayenne pepper to taste.
- Allow to cool and puree in a food processor or liquidiser a little at a time. Ladle into individual bowls and sprinkle with the bacon. (Note: to serve cold, omit the bacon and add a little freshly squeezed lemon juice.)
Reviews & ratingsAverage global rating:(70)
Reviews in English (58)
DEELISH! I loved this soup - the only changes I made were to use fresh Spinach. I chose not to puree the end result and was pleased with the texture. I will probably omit the bacon next time. This is a very filling dish on it's own as the blue cheese gives it a very rich flavor.-20 Apr 2004
I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol). I hate bleu cheese but liked this soup. I used cream cheese instead of milk and fresh spinach (frozen spinach often has a fishy smell and taste). Customers like a soup with texture so I didn't puree anything. Tastes good and looks good. A bit of parmesan on top when you serve is a nice touch.-04 Dec 2009
Wow!! Maybe the best soup I've ever tasted!! I made it exactly as directed, except that I only hd about half of the cheese that the recipe called for (I mis-judged at the grocery store). It still turned out fantastic. I can onlt imagine how rich it would have been with all of the cheese. I will be making this again soon, and would definitely make it for company!-10 Dec 2008
- 25ml olive oil
- 1 onion, finely chopped
- 100g baby spinach
- 1.2l chicken stock
- 2 skinless chicken breasts, diced
- 250g red lentils, soaked overnight in cold water
- 1 bay leaf
Each serving contains
of the reference intake
Carbohydrate 38.4g Protein 34.1g Fibre 5.5g
Spinach, Pear & Blue Cheese Soup
This is a really green tasting soup, if you know what I mean. It must be the vast quantities of spinach I added to it.
Spinach, Pear & Blue Cheese Soup
1 tbsp olive oil
1 large bag of spinach
1 onion, finely chopped
1 clove garlic, finely chopped
3 medium potatoes, chopped
1 pear, chopped
1 pint vegetable stock
100g danish blue cheese
2 tsp worcestershire sauce
a grating of fresh nutmeg
salt & pepper
cayenne pepper and fresh herbs to serve (I added basil, as it is my favourite)
Saute the onion and garlic in the olive oil, until tender. Add the potatoes and cook for a few minutes, then add the spinach and leave to wilt, before adding the pear.
Pour in the stock and cook, covered for 30 minutes.
Crumble in the blue cheese and stir until melted.
Flavour the soup with the worcestershire sauce, salt, pepper and nutmeg. Adjust the seasoning until the soup tastes just right for you, then blend until smooth.
Serve topped with some fresh herbs and a sprinkling on cayenne pepper.
I love spinach and blue cheese combo. Pear sounds pretty interesting, Will have to give this a try. Hubby away on Business in Edinburgh this coming week so maybe while he's away - he has an aversion to spinach for some reason!!
Spinach and blue cheese - luv'em but never thought to translate the combo into a soup! You are crafty.
Ha, ha ! Yes, I know exactly what you mean about a soup tasting very 'green'. You can almost feel it doing you good, I think. I love the combination with blue cheese. Lovely.
Hey Beth, hope he is not away for too long! If you are trying the soup, I was thinking it would be good with a bite of chilli flavour.
Hi Peter, I quite often use what I have around the kitchen, if I don't have a plan and I am now thinking these flavours would be good in a salad too.
Hi Antonia, it has to be good for you!
I would never imagine this combination of ingredients, but I think it would be great! Looks beautiful, too--that's the green I've been missing over here in our snow-covered landscape!
Our snow has melted now Ricki, but it is still cold here. Just the right time for soup.
green tasting soup sounds good to me - am sure that all that spinach would help to ease the richness of the soup as well as tasting great! And it looks like a good winter warmer
Such a lovely winter soup Holler. An interesting and satisfying combination!
Sounds like a lovely combination providing all the vital elements - salty, sweet, and greeny goodness!
This soup would make me so happy. I would be able to use my immersion blender to create this velvety smooth soup.
It's like me, I will cook it at weekend!
Good one, Holler. looks to me like it good be a hot or cold soup.
Good one, Holler. looks to me like it good be a hot or cold soup.
Loved the combination of spinach and blue cheese,looks so creamy and delicious !
Sounds yummy! It's definitely soup weather over here now. will put this on my list to try! :)
Mmm never had anything like this but sounds really good and anything involving blue cheese counts me in! :)
Green is good. And I'll bet the pear adds nice texture to this. Very nice.
Hi Johanna, it is a good winter soup. Very calming.
Thanks Lisa and CC :)
A blender is a good idea Val. I usually like a soup with a bit of texture to it, but this soup benefits from being blended.
I am glad you like it Mary :)
I never thought of eating it cold Joan, but actually, I think it would be rather good!
Hi Jenny, nice to hear from you. I hope you are well :)
I am a lover of blue cheese too Anne, but I am afraid I am alone in that love, well in this household anyway!
Hi Lo, the pear is good in the soup, I may even put more in next time.
This soup sounds great! What a nice colour.
However, I liked yours better!
I've had this recipe bookmarked for 8 years and finally made it this week! It was terrific, thank you. :-)
Haha, that is brilliant. Well done you and thanks for letting me know. You've made my day :)
I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x
- 450 grams of raw organic spinach
- 1/2 cup of water
- 1 cube of chicken bouillon
- 1 teaspoon of butter or margarine (can replace with olive oil)
- Salt and pepper if needed
- Crumbled blue cheese or raw white mushrooms to garnish
Preparation time: 20 minutes. Serves 4 bowls. Cost per serving less than $1.00 depending on the cost of the ingredients at your local supermarket. You will need a blender and a soup pan.
Clean the spinach with running water, then add the half cup of water to the soup pan and let the water boil. When the water starts boiling add the raw spinach and cover with a lid. Reduce heat and cook for 5-7 minutes. You will see spinach will reduce a lot that is why even though you think 450 grams is a lot of spinach when cooked it is not. Same thing with the water, do not add a lot to avoid watery soup.
When the spinach is cooked mix in the blender for few minutes until getting a smooth consistency, pour into the soup pan again and season with the chicken bouillon, the butter and salt and pepper. Make sure not to use a lot of slat since spinach is already high in sodium.
Serve the spinach soup hot and garnish with few leaves of raw spinach and blue cheese. If you don’t like blue cheese you can use feta or queso fresco or do a complete vegetarian option adding raw sliced white mushrooms.
I invite you to visit my fellow Latina bloggers who have great recipes for lent please visit Mama Latina Tips and our Lenten Recipes Pinterest board to get inspired!
How to Serve Celeriac Soup
Although this celeriac soup is packed with vegetables, it has been blended with some strong & creamy Blue Stilton cheese and a drizzle of cream. It's very smooth & full of flavour.
Whether you ladle this soup into bowls or cute mugs I fully recommend taking a moment or two to prepare some exciting toppings for it.
Something with a little texture works wonders alongside the smooth and silky nature of this soup. Here are a few ideas:
- Crumbled Blue Cheese
- Crispy bacon pieces or fried chorizo
- Cheesy toasts (blue cheese on top, of course)
- A swirl of cream
- Pumpkin seeds
Pick or choose just one or a medley and have a bit of fun.
No time to whip up those extras? No stress - for ultimate comfort, nothing beats ladling the soup into bowls and dunking crusty, buttered bread or soft rolls straight into it. I'm suddenly feeling nostalgic for my childhood soup ventures.
Melt the butter in a large saucepan, add the celery, potatoes and onion and cook over a gentle heat for 5 mins, stirring occasionally, to soften but not brown.
Add the stock and bring to the boil, stirring occasionally. Reduce the heat, season with salt and freshly ground pepper, cover and simmer for 40 mins until the vegetables are very soft.
Pour the soup into a food processor or blender, or use a stick blender in the pan, and blend until smooth. Return to the pan if using a food processor or blender, stir in the cream and half the cheese and heat gently until the cheese has melted but do not boil. Check the seasoning and add more salt and freshly ground pepper if necessary. Pour into bowls, and sprinkle with remaining cheese and the chives.
Creamy spinach and blue cheese soup with phyllo cigars
Arrange the phyllo squares on a greased baking sheet.
Spoon the ﬁg preserve along one edge of each square. Fold in the top and bottom edges and roll the square into a cigar.
Brush egg on the folded sides and brush butter over the tops. Sprinkle the sesame seeds over and bake for about 15 minutes.
For the soup:
Fry the onion and leek in a little oil in a saucepan until just starting to soften. Add the garlic and stir-fry for a minute.
Add the spinach to the pan, followed by the stock or tea. Cover and heat for 10 minutes.
Remove from the heat and cool slightly. Purée the soup with a stick blender or in a food processor.
Return the soup to the heat. Add a third of the blue cheese and all the yoghurt then heat until the blue cheese has melted.
Spoon into bowls and sprinkle the rest of the blue cheese over. Serve with the cigars.
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Spinach Artichoke Chicken Soup
I have a confession to make to you. Last year I got busy. (No, that’s not the confession, have patience, I’ll get there.) I was busy with the house and work. Keep in mind that part of my job is to cook, so my confession is even more embarrassing. Here it goes. We ate dinner out a lot last year. I think there may have even been some weeks where we ate out every single night. I love to go out but not that often. I was busy and wasn’t planning and fell back on ordering pizza or going to grab Mexican way too often! (Although, part of me thinks you can’t have Mexican food enough!) With the new year I was making changes and getting control of my life like every other person and decided to get control of dinner. There was no way I was going to be less busy, I still own my own business, have a house built in the 70’s that needs love and two boys in elementary. So, if I was going to be successful I needed to stock up on things that I could pull together at the last minute to make dinner. I made a list of pantry staples to keep on hand that could be used to make a dinner in no time and be more nutritious than grabbing fast food all the time.
I thought about what I needed to make some of our family favorite dinners. We eat chicken a lot. So when I make up a batch of Busy Weeknight Chicken I make extra so I can throw it into other dishes throughout the week. I also made a list of fruits and vegetables that I wanted to keep stocked in my pantry. I love being able to grab cans to whip up a dinner. With canned veggies there is so much less prep to worry about. Just open the can, drain and pour. Did you know that February is National Canned Food Month? I had no idea until Albertson’s approached me to help get the word out. I was super excited because it totally went with my strategy for eating at home more this year, even on the busy nights!
I actually came up with Spinach Artichoke Chicken Soup the other night at dinner time when I hadn’t thought about dinner until dinner time! I looked at the clock on the computer and realized that not only did I not know what I was going to make for dinner but it was in fact time to eat! I needed something that I could make fast that would taste great. We had some leftover rotisserie chicken from the night before and I grabbed some of the cans from my pantry!
Spinach Artichoke Dip is a huge favorite in our house! I’ve loved it since the late 90’s when it was all the rage and it’s never left the seen. It’s a staple at parties and it’s always the dip that’s gone first! I knew that making a soup that used these same flavors would be a no brainer. When we all sat down to eat (only 30 minutes later) my husband couldn’t believe I had just thrown it together with what we had on hand. Spinach Artichoke Chicken Soup is totally a new dinner time staple!
I’m so glad that we’ve made the change to eat at home more and found a strategy to actually make that happen! Life is super crazy and I don’t see it slowing down any time soon, but I want to be feeding my family food that I made, that we can all enjoy around the table together. I’m telling all my friends now to hop on board the canned food bandwagon. It’s like discovering a super hero ability to make dinner super fast and super affordable! Save yourself time at dinner and head to Albertson’s to pick up a stock of canned fruits and vegetables! I’m telling you that you’ll find yourself saving money and time at dinner!
Roquefort, pear and walnut madeleines
A savoury twist on the moreish buttery French tea cake – the perfect accompaniment to pre-dinner drinks. The batter can be prepared up to a day ahead and refrigerated.
Butter, for greasing
150g plain flour
1 tbsp baking powder
3 large eggs
½ tsp salt
½ tsp black pepper
2 tbsp olive oil
125g buttermilk or plain yoghurt
100g roquefort or other blue cheese, crumbled
1 ripe pear (about 220g), peeled, cored and diced
30g walnuts, roughly chopped
1 Preheat the oven to 180C/350F/gas mark 4. Butter a tray of madeleine moulds or mini-muffin tins.
2 Combine the flour and baking powder in a small mixing bowl. In a medium mixing bowl, whisk the eggs, salt and pepper. Add the oil, buttermilk and cheese and whisk again.
3 Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated – the batter will be thick. Don’t overmix. Fold in the pear and walnuts and stir. Spoon the batter into the moulds, filling them by two-thirds.
4 Bake for 12-16 minutes, until puffy and golden. Transfer to a rack to cool for a few minutes, unmould and serve warm.
Chocolate and Zucchini by Clotilde Dusoulier (Marion Boyars)