Julia Child’s Cream of Spinach Soup

Julia Child’s Cream of Spinach Soup recipe uses simple ingredients to create a rich and delicious soup that is the perfect light meal on its own or an elegant starter for a special dinner. 

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Julia Child’s Cream of Spinach Soup

Some people think soup is only a cold-weather dish but I happen to enjoy it year-round. With the current Cyclospora outbreak and sketchy details concerning the precise source, I’m playing it safe and only consuming fresh greens if they are from a known, local source at the farmers market. That means I’m otherwise cooking leafy greens. 

When I saw this spinach soup recipe I knew this was the perfect time to give it a try. And I’m so glad I did! It was absolutely delicious. Now, I will say that there are several steps involved and I did end up with a sink full of dirty dishes. However, the results were worth it. All three of us enjoyed two bowls a piece for dinner and David and I had leftovers for lunch the following day. It was every bit as good as the night before. 

I recommend getting all of the ingredients ready and reading through the steps a couple of times before starting. The process isn’t at all difficult but you do need to be careful to follow the recipe step-by-step. 

Hopefully I haven’t dissuaded you from trying it because it truly is delicious and I feel certain that it’s one of the those recipes that will be much simpler the second time I make it. 

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Julia Child’s Cream of Spinach Soup ~ Potage Crème d'Épinards

Ingredients

• 1/3 cup minced green onions, or yellow onions (I used yellow from the farmers market)
• 3 tablespoons of butter (Julia doesn't specify salted or unsalted. I used salted.)
• 3 to 4 cups of fresh spinach cut into chiffonade
• 1/2 teaspoon of salt
• 3 tablespoons of all purpose flour
• 5 1/2 cups of boiling white stock or chicken broth
• 2 egg yolks
• 1/2 cup heavy whipping cream
• 1-2 tablespoons additional butter

Instructions

1. `Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.
2. Stir in the spinach and salt, cover, and cook slowly for about 5 minutes or until the spinach is tender and wilted.
3. Sprinkle in the flour and stir over moderate heat for 3 minutes.
4. Off heat, beat in the boiling stock. Simmer for 5 minutes and correct seasoning. (*If not to be served immediately, set aside uncovered. Reheat to simmering before proceeding.)
5. Blend egg yolks and cream in 3 quart mixing bowl. Beat a cup of hot soup into them by dribbles. Gradually beat in the rest of the soup in a thin stream. Return soup to saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to a simmer.
6. Off heat, stir in the enrichment butter a tablespoon at a time.
7. Pour soup into a tureen or soup cups/bowls.
8. To serve cold: Omit final butter enrichment and chill. If too thick, stir in more cream before serving.

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My notes: Julia’s recipe specifies a 2 1/2 quart saucepan but I found that to be too small. That is part of the reason I ended up with so many dirty dishes. Use a larger saucepan or a Dutch oven. 

The recipe format in the cookbook lists the ingredients and equipment required to the left of the directions for each step which is a nice touch. Julia lists a “wire whip” alongside the step in which one beats the soup into the cream and egg yolks. I believe this is more commonly referred to as a whisk these days. 

This can easily be made vegetarian by using a mild-flavored vegetable broth in place of the chicken broth or stock. 

If you aren’t familiar with the term “chiffonade”, here is Martha Stewart demonstrating the technique:

I happened to have some new potatoes from the farmers market I needed to use. I boiled the well-scrubbed potatoes and boiled them in chicken broth until tender. I served them buttered and salted alongside the soup which made for a delicious meal. You could also add the cooked potatoes directly to the soup. Perfect summertime meal!

Mastering the Art of French Cooking 2 vol. set

(This recipe is found on page 43.)

Bookshop.org

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