Discover how to make the most velvety, flavorful crema de espinaca that will transport your taste buds straight to Latin America. This simple yet impressive spinach cream soup has become my go-to comfort food for good reason!
Why This Crema de Espinaca Will Become Your New Favorite Soup
Have you ever tasted something so delicious that you immediately needed the recipe? That’s exactly what happened when I first tried crema de espinaca at a small family-owned restaurant years ago. Since then, I’ve perfected my own version that’s not only incredibly tasty but also surprisingly easy to make.
Crema de espinaca, which translates to “spinach cream,” combines the earthy flavors of fresh spinach with rich, creamy textures to create a soup that’s both comforting and sophisticated. Moreover, this versatile dish works beautifully as an elegant starter for dinner parties or as a hearty main course when paired with crusty bread.
What Makes This Crema de Espinaca Special?
First of all, this crema de espinaca recipe strikes the perfect balance between simplicity and flavor. Unlike other recipes that require dozens of ingredients or complicated techniques, this version uses common pantry staples and comes together in just 30 minutes.
Additionally, this soup is incredibly nutritious. Spinach delivers a powerful punch of vitamins A, C, and K, plus iron and antioxidants. Therefore, you can feel good about serving this crema de espinaca to your family, knowing it’s both delicious and wholesome.
Furthermore, I’ve included some special touches that elevate this crema de espinaca above others you may have tried. A hint of nutmeg and a splash of white wine add complexity, while the blending technique ensures the smoothest, most velvety texture possible.
Ingredients for the Perfect Crema de Espinaca
Before we dive into the cooking process, gather these simple ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound fresh spinach (about 2 large bunches)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 tablespoons all-purpose flour
- ¼ cup white wine (optional but recommended)
- ¼ teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- ½ cup grated Parmesan cheese, plus extra for garnish
Step-by-Step Instructions for Crema de Espinaca
Preparing the Base
- First, heat the olive oil in a large pot over medium heat.
- Next, add the chopped onion and sauté for about 3-4 minutes until translucent.
- Then, add the minced garlic and cook for another 30 seconds until fragrant.
- After that, sprinkle the flour over the onion mixture and stir continuously for 1-2 minutes to create a roux.
- Subsequently, add the white wine (if using) and stir to deglaze the pot, scraping up any browned bits.
Adding the Spinach
- Now, add the fresh spinach to the pot in batches, stirring until each batch wilts.
- Once all spinach has been added and wilted, pour in the broth.
- Then, bring the mixture to a gentle simmer and cook for about 10 minutes.
Creating the Creamy Texture
- After the soup has simmered, remove it from the heat.
- Next, allow the mixture to cool slightly before transferring to a blender.
- Then, blend until completely smooth (alternatively, use an immersion blender directly in the pot).
- Once blended, return the soup to the pot over low heat.
- Subsequently, stir in the heavy cream and grated Parmesan cheese.
- After that, add the nutmeg, salt, and pepper to taste.
- Finally, warm the crema de espinaca through without letting it boil.
Serving Suggestions for Your Crema de Espinaca
This delightful crema de espinaca can be served in various ways:
- As a result of its elegant flavor, it makes a perfect first course for dinner parties.
- For a complete meal, serve in bread bowls or alongside grilled cheese sandwiches.
- Additionally, garnish with a swirl of cream, toasted pine nuts, or extra Parmesan cheese for a beautiful presentation.
- Furthermore, croutons or crispy bacon bits add wonderful texture contrast to the smooth crema de espinaca.
Tips for the Best Crema de Espinaca
To ensure your crema de espinaca turns out perfectly every time, keep these helpful tips in mind:
- For the freshest flavor, use young spinach leaves rather than older, tougher ones.
- To save time, you can use frozen spinach in a pinch, but the flavor will be slightly less vibrant.
- In addition, be careful not to boil the soup after adding cream, as this might cause curdling.
- Consequently, if you prefer a thicker soup, blend in a small boiled potato.
- Meanwhile, for a dairy-free version, substitute coconut cream for the heavy cream.
Common Questions About Crema de Espinaca
Can I make crema de espinaca ahead of time? Absolutely! In fact, this soup often tastes even better the next day as the flavors meld. Simply reheat gently without boiling.
How long does crema de espinaca keep in the refrigerator? You can store it in an airtight container for up to 3 days.
Can I freeze this crema de espinaca? While you can freeze it, cream-based soups sometimes separate when thawed. Therefore, if you plan to freeze it, consider doing so before adding the cream, then add it when reheating.
What can I substitute for heavy cream? You could use half-and-half, coconut cream, or even Greek yogurt mixed with a bit of milk.
Variations to Try
Once you’ve mastered the basic crema de espinaca, you might want to experiment with these exciting variations:
- Spicy Crema de Espinaca: Add a diced jalapeño with the onions or a dash of red pepper flakes for heat.
- Protein-Packed Version: Stir in shredded rotisserie chicken or cooked shrimp just before serving.
- Extra Veggies: Add sautéed mushrooms or roasted red peppers for additional flavor and nutrition.
- Blue Cheese Twist: Replace the Parmesan with blue cheese for a more pungent flavor profile.
Health Benefits of Crema de Espinaca
Besides being delicious, crema de espinaca offers impressive nutritional benefits:
- Spinach is packed with iron, helping to prevent anemia and boost energy levels.
- The combination of fat from the cream and spinach helps your body absorb fat-soluble vitamins like A and K.
- Furthermore, garlic and onions contain compounds that support immune function.
- Additionally, this soup provides a wonderful way to incorporate more leafy greens into your diet.
Why You’ll Keep Coming Back to This Crema de Espinaca
There’s something almost magical about the way the simple ingredients in this crema de espinaca come together to create such a memorable dish. The earthiness of the spinach balances perfectly with the richness of the cream, while the subtle notes of nutmeg and Parmesan add complexity that keeps you coming back for another spoonful.
Furthermore, this soup adapts beautifully to each season. During colder months, it provides warming comfort, while in spring, it celebrates the fresh, tender spinach that’s just coming into season.
Most importantly, crema de espinaca brings people together. I’ve served this soup countless times to friends and family, and the reactions are always the same—eyes closing in appreciation and immediate requests for the recipe.
Have you tried making crema de espinaca before? I’d love to hear about your experience or any special touches you add to make it your own! Share your thoughts in the comments below.
Description
Indulge in the velvety richness of crema de espinaca, a spinach cream soup that beautifully blends earthy greens with creamy, comforting flavors. Inspired by traditional Latin American kitchens, this dish is both elegant and nourishing—perfect as a refined starter or a cozy main course with crusty bread. With fresh spinach, a touch of nutmeg, and a splash of white wine, it comes together in just 30 minutes, delivering sophistication without complexity. Packed with vitamins and antioxidants, this wholesome soup transforms simple ingredients into a bowl of pure comfort.
Ingredients:
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion and sauté for 3-4 minutes until translucent.
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Add garlic and cook for 30 seconds until fragrant.
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Sprinkle flour over the mixture and stir for 1-2 minutes.
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Add white wine if using and deglaze the pot.
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Add spinach in batches, stirring until wilted.
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Pour in broth, bring to a simmer, and cook for 10 minutes.
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Remove from heat and blend until smooth.
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Return to pot, add cream, Parmesan, nutmeg, salt, and pepper.
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Warm through without boiling and serve with optional garnishes.
Nutrition Facts
Servings 4
Serving Size 1
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 21g33%
- Cholesterol 50mg17%
- Total Carbohydrate 16g6%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 10g20%
- Vitamin C 25 mg
- Calcium 180 mg
- Iron 3 mg
* 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 a lighter version, substitute half-and-half for heavy cream.
- The soup will thicken as it stands; thin with additional broth if necessary.
- Store refrigerated for up to 3 days or freeze without cream for up to 3 months.
