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Bowl of Spinach Soup with toasted sliced almonds sprinkled on top.

Creamy Spinach Soup with Toasted Almonds

Creamy Spinach Soup with Toasted Almonds
Recipe By:
  • 4 c. low-sodium chicken broth
  • ½ c. yellow onion, grated
  • ½ c. carrot, grated
  • 1 t. kosher salt or to taste
  • 1 t. fresh ground pepper
  • ¼ t. fresh grated nutmeg
  • 6 T. melted unsalted butter
  • 6 T. flour
  • 1 c. whole milk
  • 8 c. fresh spinach, stemmed, thinly sliced into ribbons
  • 2 c. heavy cream
  • 1 T. lemon zest, minced
  • 2 t. unsalted butter
  • ½ c. sliced almonds
  1. In stockpot, simmer broth, onion, carrot and seasonings for about 15 minutes.
  2. In a saucepan, melt the 6 T. butter over low heat; whisk in flour until you achieve a smooth white sauce.
  3. Whisk whole milk into white sauce, stirring constantly to prevent lumps. Cook for 2 minutes to eliminate floury taste. Stir into the broth mixture, blending well.
  4. Add spinach and cook until it just wilts, about 1 minute.
  5. Remove from heat, add cream and zest.
  6. In a small sauté pan, melt 2 t. butter over low heat. Add almonds and toast until they begin to brown, about 5 minutes, stirring often.
  7. Sprinkle 1 T. almonds over each serving of the soup.
*****Makes 6-8 cups.

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