Cream of Spinach Soup


  • Half a packet of Spinach
  • ½ litre Milk
  • Butter
  • Plain Flour
  • Salt and Pepper
  • Double Cream :2-3 table spoon
  • ½ Litre water


  1. Keep spinach in boiled water for 5-6 minutes (Cover with lid off flame).
  2. Take out spinach (Keep water), put spinach in another bowl and add some cold water.
  3. Take out spinach from cold water, grind/ mix to make thick paste without adding any water.
  4. In a hot sauce pan, add 1 tablespoon of butter and when it is melted, add 1 table spoon of plain flour, and mix it well without making any lumps on a low flame.
  5. Add milk into it and boil it on a medium flame (keep stiring it). Once the sauces is slightly thick and creamy feel then add, the stock (Water from earlier only 1/2litre). Keep mixing it for 2-3 minutes.
  6. Now you add enough salt and pepper, also thick spinach puree. Mix it on a low flame and after 2-3 minutes add double cream.

Garnish; Few leaves of spinach sliced and fried in oil giving crispiness

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