Smooth and light: spinach cream, a recipe without cream and without broth, easy and quick to make with either fresh spinach or frozen spinach, a delicate, thick and creamy first course of vegetables and potatoes that you can make even tastier if you accompany it with golden and crunchy flavored croutons that in my soups and creams are never missing.
I preferred to use fresh spinach, washed and cooked them (see how to cook spinach), then finely chopped, boiled the potatoes and mashed them with a potato masher before combining everything and cooking until a smooth and inviting cream is obtained. Very easy, you can get ahead by boiling the potatoes and spinach beforehand, so the dish will be ready to serve in no time!
Spinach cream is ideal for cold days; after a day of work, returning home to find a good hot dish is undoubtedly a pleasant thing. I am happy to leave you other recipes for creams and soups to try… here they are:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 505.76 (Kcal)
- Carbohydrates 54.22 (g) of which sugars 6.86 (g)
- Proteins 19.27 (g)
- Fat 24.71 (g) of which saturated 13.31 (g)of which unsaturated 10.70 (g)
- Fibers 7.41 (g)
- Sodium 1,313.71 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 18 oz spinach
- 18 oz potatoes
- 2 glasses milk
- 3 tbsp butter
- to taste nutmeg
- to taste salt
- 3 oz parmesan
- 5 oz bread croutons (optional)
Tools
- Potato Masher
- Vegetable Mill
Recipe
Wash the potatoes and boil them with the skin in a saucepan full of water for about 25-30 minutes depending on the size of the potatoes, insert a fork to check for doneness. When cooked, drain and while still hot, peel them and mash them with the potato masher.
Carefully wash the spinach leaves, boil, squeeze with your hands, and then pass through the vegetable mill to make them very fine (see here how to cook spinach).
Now take a saucepan and combine the spinach, potatoes, butter, milk, salt, and a good sprinkle of nutmeg. Put it on the stove and bring to a boil, stirring occasionally, lower the heat to a minimum and continue to simmer for another 10 minutes. If the cream turns out too thick, add some milk or water to make it more fluid.
Once cooked, remove the cream from the heat and add the parmesan cheese.
I recommend making the spinach cream even tastier by accompanying it with some crispy croutons, see my recipe, so it will be a real delicacy. Now all that remains is to serve it and… enjoy your meal!
Storage and tips
Storage: spinach cream keeps in the fridge for 1-2 days in an airtight container. It should be reheated before consuming again.
Tips: you can choose to make the spinach cream more or less dense according to your tastes, adjust the consistency with milk.
This recipe can also be made using frozen spinach.
