Recipes > Cream of Spinach & Watercress Soup

Cream Of Spinach & Watercress Soup


Vibrant green cream of spinach soup is healthy and delicious.
  • Serves: 4
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 40,266
  • Success Rating: 75% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

Preparing Your Mise en Place
  • 3/4 cup onions
  • 2 cloves garlic
  • 24 oz fresh spinach
  • 4 tbsp oil or butter*
  • 4 tbsp all-purpose flour
  • 4 cups liquid**
  • 1 cup watercress


To prepare your mise en place, finely dice the onions and emince the garlic. Wash, dry and measure out the watercress.

Blanch the spinach for about 10 to 15 seconds and chill in an ice bath. Drain and squeeze out the excess moisture. Measure out 3 to 4 cups. Set aside.

Measure out the oil, flour and liquid. Set aside.

*Note: The fat can be either oil, butter or non-dairy butter.

**Note: The liquid can be vegetable stock, milk or even non-dairy milk.

Step 2: Making and Serving the Soup

Making and Serving the Soup
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1/2 cup cream (optional)*


To make the soup, melt the butter in a medium-sized pot over medium-low heat. Add the onions and garlic along with a pinch of salt. Gently sweat until the onions are translucent, about 10 minutes.

Next, singer with the flour and stir to combine. Temper in the milk a bit at a time. Turn the heat up to medium and bring the soup to a simmer. Stir often to make sure the bottom does not scorch. Simmer for approximately 5 to 10 minutes to cook off any starchy flavor.

Add the spinach and watercress along with a good pinch of salt. Simmer for about 3 minutes.

Transfer the soup to a blender and blend until smooth. You may need to do this in batches. Return the soup to a clean pot and bring just to a simmer. Season to taste with salt and pepper and temper in the cream, if using.

*Note: For plant-based, either omit the cream or use a non-dairy substitute. Alternatively, you could add a bit of Cashew Sour Cream to finish.

Serve in warmed bowls.


  • Shirley L
    Shirley L
    I can't wait to try the Cream of Spinach & Watercress Soup recipe! Very much enjoyed the new lesson on roux soups, and it seems easy enough. I do try to keep milk use to a minimum and I see from reading some previous posts (on a differnet soup recipe) that no-one has found great success with using soy products in place of dairy. Any point in trying one of the other milk substitues such as hemp or rice? Often these types can have a sweet taste (almond particulcarly) but perhaps it can be compensated for with seasonings? Otherwise I guess it's just a matter or toughing out a night or day of belly-ache. The soup looks too yummy not to try! Cheers!
  • Leigh S
    Leigh S
    Because of where I live, I can only buy UHT Milk (in Tetra-Paks). For my bechamel sauce and cream soups, I use 1 part whole UHT milk, to 1 part water in place of cream and it comes out fine. This would at least cut your overall milk intake, and the UHT milk alone is more digestible than regular milk. It would be worth checking into.
  • Tony M Rouxbe Staff
    Tony M
    UHT milk works just as well, but is a different flavour than regular pasteurized milk North Americans are used to (in fact, not easy to find here). You make a good point in that one can adapt the becahmel to the milk one gets from their country and/or are used to.
  • Leigh S
    Leigh S
    I agree, the flavour and texture of UHT milk is not as appetizing as regular milk, which is why I dilute it with water before putting it on cereal etc.. What I wouldn't give to have a tall glass of ice cold, Island Farms milk as shown in your video! The dairy products you show in your videos make me very homesick. I NEVER drink UHT milk straight, but find the flavour difference when used in soups and sauces quite negligible. It can be diluted for some recipes (soups would be an example) but if I am making an Alfredo Sauce, I use it full strength along with a little blonde roux to thicken. Even though I have to use UHT milk, I end up with some magnificent sauces. Giving credit where credit is due, without Rouxbe, I would be eating taro, breadfruit, eggplant, and turkey tail for survival. These homemade soups are a life saver. What is interesting is that the UHT milk that we buy in Micronesia is imported from the USA, (mostly Utah and Pennsylvania!)
  • Shirley L
    Shirley L
    Okay, I have to come clean and just admit, I have no idea what UHT milk is! Maybe it's something we here in California don't get? I should clarify, I am trying to avoid the dairy for gastrointestinal reasons, not for fear of exposure to hormones, or other ethical concerns (though, that sure isn't a bad idea either!). Too much milk or cream in a recipe really gives me trouble. But it tastes so good! On the Spinach & Watercress soup, would substituting any other spicy or bitter greens work as well? I seem to be able to grow rocket better than I can watercress, and it's not always easy to find locally. Thanks and Cheers!
  • Christophe K Rouxbe Staff
    Christophe K
    Ultra High Temperature process for milk product is meant so the products can be safe to keep at room temperature in a tetra packaging. you probably won't find it where these products can be found fresh. As for the rockets, absolutely you can use them in a soup, also young dendelions are great, not the one with the yellow fower on the boulevard though!! both will give more of a peppery and bitter flavour than spinach or watercress, I personally preffer them in a soup. Hope it helps.
  • Leigh S
    Leigh S
    Shirley, UHT Milk has been pasteurized or "Ultra Pasteurized" to about 160 degrees F which kills all bacteria. Regular Pasteurization only kills enough bacteria to keep you from getting a disease. UHT kills everything. Properly packaged UHT milk doesn't need refrigeration and has a shelf life of up to 6 months. It is very popular in Europe and parts of Asia. The flavour does change slightly from "fresh milk" because the high heat affects the sugars in the milk (caramelization), but is unnoticeable in hot chocolate, most cooking, etc. There are no preservative or additives. It is the UHT pasteurization and the Tetra Pak packaging that gives it the long shelf life. Because all bacteria is killed in the process, you may find it more digestible. As has been stated, it is hard to find in the USA. Because it does not need refrigeration, it may simply be sitting on a shelf somewhere, not necessarily in the refrigeration section of your grocer. You may have to ask if they carry it. The good news is that some "Organic Milk" is also Ultra Pasteurized and has certainly been much more accepted by the American market. You shouldn't have any trouble finding organic milk. Just check the labels to see if it has been Ultra Pasteurized. Some producers (Borden® for one) also produce Lactose Free Shelf Stable UHT Milk. If you are lactose intolerant or your stomach's reaction to milk is due to bacteria in the milk, one of these products may help.
  • Dawn T
    Dawn T
    Shirley, the other non diary milks you suggested would also work, you will of course just end up with a different flavor. This if of course not always a bad thing, sometime that is how one discovers a new flavour profile. You could even try using coconut milk as a non dairy substitution, but again this will totally change the flavor of this particular soup. And as mentioned in the lesson you could just make the soup using a veloute base rather than a bechamel base to omit the milk altogether. Hope this helps. Cheers!
  • Peter L
    Peter L
    What does "singer with the flour" mean?
  • Kimberley S Rouxbe Staff
    Kimberley S
    Here's you're answer to "What is Singer?". Many terms can be found using the search bar at the top right of any page. Cheers!
  • Kevin O
    Kevin O
    Took ages, but not because it should but because guests turned up while I was making and they kept distracting me! Incredibly simple, but beautiful. The colour, the flavour, the texture. It looked really appetizing and I felt as though I was doing my body a service! I used good quality extra virgin olive oil rather than butter and it turned out beautifully, the roux was initially a bit thick but I adjusted with milk to eye and texture and then blended. It is very bland on its own, it DOES require seasoning but everyone thoroughly enjoyed it with some bread. Thanks! Shall become a staple and I´m already thinking of leaf variations
  • Brian W
    Brian W
    This soup turned out great: I made mine with chicken stock and garnished with a dollop of homemade crème fraîche and a spiral of Rouxbe's roasted tomato oil. The contrast of the bright green soup against the white and red garnishes was dramatic and beautiful. This soup definitely improves with something dairy in it. Although I was able to achieve an extremely smooth texture by blending in a Vitamix, the soup still had a subtly tannic mouthfeel which was eliminated once the crème fraîche was swirled in.
  • Ken R Rouxbe Staff
    Ken R
    Great comments Brian. So many foods from an enhancement to texture and "mouth-feel", not just flavor balance. ~Ken

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