Nana Recipe Wednesday–Cream of Spinach Soup

by Sarah on June 2, 2010

Couldn’t you just picture this little cutie-pie of a junior nursing student urging you to eat some more of that spinach, or soup, or spinach soup?  “Just one more bite, sir, it will help you get better so you can go on home”.

This photo is undated, but I’m guessing it was sometime around 1940.  Perhaps any of the relatives out there know?  Nana studied nursing after high school and went on to be a nurse in Chicago, where she met and married Boppa in 1943.  I’ve got another photo of Nana in her nurse’s outfit and it’s quite glamorous, I’ll have to show it to you sometime.  She looks like a movie star.

Cream of spinach soup.  Doesn’t really conjure up exciting images, does it?  But it’s good stuff.  Satisfying and comforting on a cloudy spring day.  We’ve been having a lot of those lately.  This soup can alternatively be served cold on a hot summer day, whenever we get one of those.

First, saute the green onions until soft.

Add in the spinach and cream cheese and stir to combine.

Add the stock.

Stir it through and let the cream cheese melt and combine with the broth.

Aw…our old friend the immersion blender.  Stick it in there and mix the stuff up.

So, when you’ve got it to the consistency that you like, put the soup back to the stove and season it with salt, pepper, nutmeg and paprika.  Reheat until hot.

Add some cream.

I wanted a bit of ‘oomph’, so I added some dry Jack cheese.  You could add Parmesan if you like.

I now this sounds nuts, but Nana says to garnish with chopped hard-cooked egg.

Nuts, but quite good!

Try this one!  It’s simple, creamy and quite tasty.  Moderately healthy, even.


Nana’s Cream of Spinach Soup

1/2 cup chopped green onions

4 tsp butter

2 10-oz packages frozen chopped spinach, thawed and drained

8 oz. cream cheese

1/4 tsp paprika

1/4 tsp nutmeg

30 oz. chicken broth (1 carton or 3 10-oz. cans)

2 hard-cooked eggs for garnish

salt and pepper

(1/4 cup cream, optional)

(1/4 cup dry Jack or Parmesan, grated, optional)


Saute green onions in butter until soft.  Add spinach and cream and cook gently until cheese melts.  Add broth and stir through.  Put mixture into a blender, or use an immersion blender to blend until smooth.

Return to stovetop, season with salt, pepper, paprika and nutmeg and simmer gently for 5-6 minutes, or until hot.  If you desire, add the cream and cheese and stir through.

Serve hot or cold, garnished with the chopped egg.

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