Ballymaloe Fresh Spinach Soup

Overhead picture of Fresh Spinach Soup in small blue and white bowls with croutons

5 from 12 votes

Healthy, delicious and vibrantly green, this creamy, Ballymaloe Fresh Spinach Soup (with no cream) comes together in less than an hour and always brings rave reviews!

Prep Time20

Cook Time30

Course: Appetizer, Main Course, Soup

Cuisine: American, Irish

Keyword: fresh spinach soup, spinach soup

Servings:

Calories: 147kcal

Author: Chris Scheuer

Ingredients

For the soup:

2 tablespoons salted butter
2 medium potatoes (about 1 pound) peeled and roughly chopped
1 large onion peeled and roughly chopped
1 teaspoon kosher salt more, to taste
freshly ground black pepper
3 cups chicken broth
1 cup milk (I prefer whole milk)
8 ounces fresh spinach
freshly ground black pepper

For the rosemary croutons:

2 teaspoons salted butter
½ teaspoon fresh finely chopped fresh rosemary
1 ½ cups diced whole grain bread sourdough or other crusty bread, 3-4 slices

Instructions

For the soup:

In a medium-large saucepan or Dutch oven, melt the butter. When it foams, add the potatoes and onions and stir until well coated. Sprinkle with salt and a couple grinds of freshly ground black pepper. Reduce heat to low and cover the pot. Cook for 10 minutes until veggies are softened.
Add the broth and the milk and return to a boil. Reduce heat to a steady simmer and cook, uncovered for 2-25 minutes or until the veggies are very tender.
Add the fresh spinach and cover the pot for 5 minutes to allow the spinach to wilt.
Blend the soup with an immersion blender or in a regular blender or food processor. If you use a regular blender or food processor, allow the soup to cool slightly before blending to prevent a pressure build-up (and a big mess). Taste and add more salt and freshly ground black pepper, if needed.

For the rosemary croutons:

Melt the 2 teaspoons butter over medium-low heat in a medium sauté pan. Add the rosemary and cook for 30 seconds, until fragrant.
Add the diced bread and stir gently but thoroughly to coat the bread. Cook 10 for minutes, stirring frequently, until croutons are a light golden and crisp. Remove from heat and allow to cool before storing in an airtight container.

Notes

See Café tips for further instructions and tips.
Adapted from Simply Delicious by Darina Allen

Nutrition