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For the spinach cream soup recipe, you can use either fresh or frozen spinach. You can use low-fat cream, but do not neglect the butter, replacing it with vegetable oil - in the first case, the finished soup turns out much more aromatic and tender. The recipe for spinach cream soup includes chicken fillet. Choose fresh meat, it is pale pink in color, and the texture is smooth, dense and does not flake.

Step 1

Prepare the chicken fillet. Place the meat in a saucepan with thyme, bay leaf, salt and pepper. Pour in water and cook for 15 minutes over low heat under a lid, constantly skimming off any foam that forms. Leave the cooked chicken in the saucepan so it can soak up the broth and become softer.

Step 2

Fry the vegetables. In a deep frying pan or saucepan, melt the butter and add finely chopped onion and dried garlic, fry until soft for 1-2 minutes. Then add the potatoes and fry until lightly browned for 3-4 minutes.

Step 3

Start cooking the soup. Remove the chicken from the pot with the broth and add the potatoes and onions, cook for about 5-6 minutes, then add the defrosted spinach. Cook for another 5-7 minutes, then remove the bay leaf from the broth and return the meat to the soup.

Step 4

Grind the ingredients. Use a blender to puree the mixture. Pour the cream into the pan, mix thoroughly and heat for a few minutes without bringing to a boil. Sprinkle the soup with nutmeg and stir again.