Spinach Soup Recipe

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spinach soup

Adrienne Bruce


Got this recipe from a Victorian cookbook. I changed it a little to make it easier to understand. Really tasty.

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Stove Top


4 c
20 oz
fresh spinach leaves, coarsely chopped and stems removed
4 tsp
dry beef boulion or four cubes
1/4 c
butter or margarine
1/3 c
flour, white or wheat
2 c
1 or 2 dash(es)
each black pepper, celery salt, mace, and dried onion flakes


1Boil water and add boulion stir till dissolved.Then add seasonings.

2Add spinach leaves and cook and stir till leaves are wilted, about 20 minutes.

3Using a separate pot, make a roux out of the butter and flour, cooking and stirring over low heat till smooth and lightly browned.

4Add roux to soup and stir rapidly till smooth.

5Add milk, and heat through while stirring. Adjust seasoning to taste and serve.

About this Recipe

Course/Dish: Beef, Cream Soups
Main Ingredient: Vegetable
Regional Style: English