Best Cream Spinach Recipes

CREAM OF SPINACH SOUP

Steps:

• Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
• Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

CREAM OF SPINACH SOUP

Steps:

• In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
• Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

SUZANNE GOIN'S BRAISED BEEF SHORT RIBS W/SPINACH AND HORSERADISH CREAM

Steps:

• -season the ribs w/pepper and add 8 sprigs of thyme. cover and refrig overnight -season the ribs w/sal on all sides. bring to room temp brown well on all sides 4min a side -heat oven to 350 -remove ribs . cook onion celery and carrots in the same pan and brown stirring constantly 6-8 min. add bay leaf and 6 springs of thyme and parsley. -add the vinegar, red wine and port and reduce by three quarters about 15 min. add veal stock and bring to a boil -place ribs meat side down and cover w/foil and lid. raise for 3hours -after 2 hrs 45 min check the meat for doneness. uncover and brown in oven 10-25 min. -let ribs reast for 1/2 hr. in juices. strain juices and skim fat.

DELICIOUS CREAM OF SPINACH SOUP

Steps:

• In 3qt pan, saute onion in butter until soft.
• Stir in flour; add salt, pepper, and nutmeg.
• Blend in the milk.
• Cook, stirring on med heat until bubbly.
• Keep stirring for 1 minute.
• Stir in the spinach.
• Cook 1 minute, remove from heat.
• Serve piping hot.

SPINACH CREAM SOUP

Steps:

• Melt the butter in a medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
• Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).
• Blanch spinach: Wash well and trim tough ends while bringing a large pot of water to a boil. Prepare an ice-water bath. Salt the boiling water generously and submerge all of the spinach. Blanch 30 seconds, just until wilted and bright green, then remove spinach with a spider or slotted spoon and immediately plunge into the ice-water bath to stop the cooking, stirring to cool more quickly. Squeeze spinach with your hands to remove excess liquid.
• Working in batches (do not fill more than halfway), add spinach and veloute base into a blender and puree until smooth. (Alternatively, puree soup in a food mill, using either fine or coarse disk, a food processor, or with an immersion blender.) Pass soup through a fine sieve into a clean pot, pressing on solids with a flexible spatula to extract as much liquid as possible.
• Set pot over low heat and whisk in cream, if using. (Thin with more stock or water, if necessary.) Cream soups are the best made just before serving, especially when using green vegetables, as the soup can lose some of its vibrant color. You can make the veloute base the day before; let cool completely then refrigerate in an airtight container.
• Heat oil in a small skillet over medium heat. Add bread cubes and cook until crisp and golden brown.
• Serve soup garnished with croutons.

CREAM OF SPINACH CHEESE SOUP

Steps:

• In a small saucepan, combine the broth, spinach, onion powder and pepper. Bring to a boil. Combine flour and milk until smooth; gradually add to soup. Return to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.

SPINACH AND CREAM CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
• Heat a skillet over medium heat. Add oil, garlic, and onion. Cook and stir until tender, 1 to 3 minutes. Add ham and spinach leaves and stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Add Swiss cheese and set filling aside.
• Cut each chicken breast to 1/2 inch thickness and place in a bowl. Pour Italian dressing over chicken. Place 1 chicken breast on a cutting board and pound thinner. Add about 1/4 of the filling and fold chicken over to form a packet. Seal using toothpicks and place in the prepared baking pan. Repeat with remaining chicken breasts and filling.
• Combine crushed crackers and Cheddar cheese together in a bowl. Cover filled chicken breasts with cracker mixture, mashing them into the breasts.
• Bake in the preheated oven for 45 minutes. Remove from oven and let sit for 10 minutes before transferring from the pan to a serving platter to allow filling to set up. Remove toothpicks before serving.

CHEESE TORTELLINI WITH ITALIAN SAUSAGE AND MUSHROOM-SPINACH CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
• Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
• Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
• While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.

SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat water to a boil for pasta, salt water and cook pasta to al dente.
• Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
• In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE

Steps:

• Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
• Remove half of the mushroom mixture and set aside, reserving for the sauce.
• Add wine and cook for 2 minutes more.
• Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
• Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
• Preheat oven to 350°F
• Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
• Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
• Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

MUSHROOM-SPINACH CREAM SOUP

Steps:

• In a large saucepan, saute mushrooms and onions in butter until tender. Stir in flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in spinach. Reduce heat; cover and simmer for 5 minutes or until heated through.

CREAM CHEESE SPINACH CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a medium or large casserole dish with cooking spray.
• Heat oil in a large skillet over medium-high heat. Add onions and a generous pinch of salt and pepper; saute until onions are translucent, about 5 minutes. Transfer to a large mixing bowl.
• Add cooked chicken to the onions. Mix in spinach and cream cheese until combined; you can add spinach a little bit at a time to make it easier. Add 1/2 of the mozzarella cheese and stir until everything is thoroughly incorporated and cream cheese has no clumps remaining. Transfer to the prepared casserole dish and sprinkle with remaining mozzarella.
• Bake in the preheated oven until cheese has melted and filling is bubbling, about 30 minutes. Let cool for 10 minutes before serving.

SALMON WITH CREAM CHEESE, SPINACH & GARLIC

Steps:

• Preheat oven to 400. Spray a 9x9 baking pan with olive oil. Place salmon fillets in pan. Sprinkle lightly with paprika.
• In a small bowl, mix together the cream cheese, minced garlic, parsley and a sprinkle of pepper. Spread this over the salmon fillets. (I usually micrwave this for 20 to 30 seconds to make it easier to spread).
• Sprinkle the chopped onion evenly over the cream cheese.
• Layer the baby spinach leaves evenly and neatly over the onions (I make 4 layers of leaves).
• Spray or drizzle the spinach leaves with olive oil. Sprinkle lightly with garlic powder, salt and pepper.
• Cover tightly with foil and bake 25-35 minutes depending on the thickness of your salmon. It takes a little longer than usual because of all the toppings.

SCALLOPS AND SPINACH FETTUCCINE WITH RED BELL PEPPER CREAM SAUCE

Steps:

• Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
• Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
• Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.

EASY HOMEMADE CREAM OF SPINACH SOUP

Steps:

• In a medium saucepan combine water and spinach.
• Cook till tender; do not drain.
• In a large saucepan melt the butter on medium low heat.
• Stir in flour until smooth.
• Whisk in hot milk and bouillon.
• Cook until beginning to thicken, then add spinach mixture.
• Season to taste.
• I sometimes add allspice instead of the garlic in the winter months.

SPINACH GNOCCHI WITH GORGONZOLA CREAM SAUCE

Steps:

• Beat eggs with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon nutmeg in a large bowl. Mix in ricotta cheese and spinach until evenly blended. Continue mixing in the flour, 1/4 cup at a time until a soft dough forms. If the dough is still sticky, add an additional 1/4 cup of flour. Cover, and place into refrigerator.
• Bring a large pot of lightly salted water to a boil over high heat. Divide the gnocchi dough into 4 pieces, and roll into 1/2 inch thick ropes on a floured surface. Slice each rope into 1/2 inch pieces. Gently boil the gnocchi until they float in the water, 3 to 4 minutes. Drain in a colander, and set aside.
• Meanwhile, pour cream, wine, brandy extract, and 1 pinch of nutmeg into a saucepan. Bring to a simmer, then remove from heat and whisk in the Gorgonzola cheese; season to taste with salt and pepper. Toss the gnocchi with the Gorgonzola sauce, and serve immediately.

SPINACH AND MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE

Steps:

• In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
• Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
• Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
• Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
• While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
• Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
• Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

SPINACH CREAM CHEESE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook spinach using microwave directions.
• Cook cream of chicken soup (adding one can of chicken broth or water) with cream cheese.
• Drain chicken and add spinach, garlic, onion powder, butter and parmesan cheese together in 9x13 pan. Add chicken soup mixture and 1 cup uncooked rice. Mix together. Top with cheese.
• Bake for 25 minutes.

TORTELLINI WITH CHICKEN AND SPINACH IN LIGHT CREAM SAUCE

Steps:

• Boil large pot of water.
• Cut chicken into 1" pieces. Set aside.
• Slice 1 clove fresh garlic. Set aside.
• Gently slice baby spinach into bite sized pieces. Set aside.
• Heat 1 tablespoon oil in large saute pan.
• Add garlic. Saute until just light golden.
• Add chicken. Saute 3-4 minutes.
• Add heavy cream and chicken broth to saute pan. Bring to a simmer and cook for 5 minutes.
• Salt to taste at this point.
• Add baby spinach to saute pan. Turn off heat.
• When water boils add 1 tablespoon salt and tortellini. Cook according to package directions.
• Drain and add to saute pan. Stir.
• Serve into four pasta bowls.
• Top with parmesan cheese.
• *One variation of this dish is to add a tablespoon of chopped sun-dried tomatoes with the cream. It gives the dish a burst of flavor.

SALMON & SPINACH WITH TARTARE CREAM

Steps:

• Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.
• Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the crème fraîche in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.