Best 20 Cream Spinach Recipes

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.

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.

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.

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.

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.

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.

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.

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.

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.

CREAM OF SPINACH SOUP

Steps:

• Place all ingredients in blender and blend until smooth. Transfer to heavy large saucepan. Bring soup to boil over medium-high heat, stirring frequently. Ladle into bowls and serve.

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.

BOW TIE PASTA WITH SAUSAGE, SPINACH, TOMATOES & CREAM

Steps:

• In stockpot add water and 1 tblsp olive oil.
• When boiling, add pasta.
• In frying pan, add 2 tblsp olive oil, add sausages, chopped onion, garlic italian seasoning, balsamic vinegar. Saute until onion, sausages and garlic start to brown.
• Turn heat to simmer.
• In separate bowl, add tomato soup, basil and half and half. Wisk to mix.
• Cook pasta until ala dente, about 10 -12 minutes. Drain in colandar. Save 1 cup water.
• Add margarine back into stockpot, add saved water, add drained pasta,toss to mix and kept on warm heat.
• Add salt and white pepper.
• Add tomato cream mixture to frying pan and mix, do not boil, low heat until everything is hot.
• Pour over hot pasta. Toss to mix.Pile in a large pasta bowl and serve.
• Pass the preferred cheese as individual topping for each serving.
• Note: The chicken spinach sausage is located in major national chains, this sausage contains asaigo cheese and spices. in it.

BREAKFAST PIZZA WITH SAUSAGE, EGGS, SPINACH, AND CREAM

Steps:

• Place your stone on the lowest shelf of your oven, then turn your oven to its highest temperature. Most ovens go to 500°F (260°C) and some to 550°F (287°C). Heat your stone for at least one hour before baking.
• If you're taking your dough out of the fridge, give it about 15 minutes or so to warm up a bit so it will be easier to work with. It should have doubled in size in the fridge. If it hasn't, let it sit at room temperature, covered with a slightly damp towel, until it does.
• Lightly flour your counter and your hands. Flip the dough into the flour bowl so the top side of the dough ball gets dusted first. Flip it once more, making sure that the dough is completely coated. Press the dough down into the flour, then pick it up and place it on the floured countertop.
• Pressing your fingers firmly into the dough, start by flattening the center and work your way out toward the edge to make it wider, until it's about 7 to 9 inches (17 to 23 cm) wide. Pushing down on the dough will release some of the gas and actually begin opening up the dough. Be careful not to disturb the outermost lip. This will eventually become your crust.
• The next step is a bit tricky. Your goal is to take this disc of dough and carefully stretch it to about 14 to 16 inches (35.5 to 40.5 cm) without tearing it or creating a hole. I pick it up with floured hands and begin to gently stretch it over my fists, letting gravity do most of the work.
• Once you've stretched it enough, put the dough back on the counter, making sure there is a generous dusting of flour underneath. Take a few generous pinches of semolina flour and dust your pizza peel. Make sure it's coated evenly. Gently lift and transfer your dough to the peel. Make sure both your hands and the peel are well-floured. You are now ready to dress your pie.
• Start by adding both mozzarellas to the dough, followed by the spinach and garlic. Add the sausage. Top with the cream and season with salt. Transfer to the oven. Bake for 3 minutes, then open the oven, pull out the rack with the baking stone, crack the eggs into the center of the pizza, and season them with salt and pepper. Push the rack back into the oven, close the door, and finish baking.
• The crust will rise significantly. Then change the oven setting from bake to broil, cooking the pizza from the top down until the crust begins to blister. The residual heat of the stone will continue to cook the bottom. (If your broiler is at the bottom of your oven, skip this step and continue to bake the pizza as described.) I cook all my pizzas until they're well done, which could take up to 10 minutes total (sometimes less). Just keep checking so you don't burn it. Look for the cheese to color and the crust to turn deep brown. It may blacken in spots, and that's okay.
• When the pizza is done, remove it from the oven and finish with the chives, a pinch or two of crushed red pepper flakes, a drizzle of olive oil, and the grated hard cheese.

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 CHICKEN CASSEROLE WITH CREAM CHEESE AND MOZZARELLA RECIPE

Steps:

• Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplok bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C). 2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside. 3. Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top. 4. Bake the chicken casserole for 20-30 minutes. Chicken is done when cooked through to an internal temperature of 165˚F (75°C). Serve warm with a side of cauliflower rice, or baked veggies. Enjoy!

CREAM OF SPINACH SOUP

Steps:

• In a large pot, cook spinach in boiling salted water until wilted; drain. When cool, squeeze out as much liquid as you can.
• In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
• Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
• Add cooked spinach and cilantro; cook until cilantro is just wilted.
• Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
• Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

SPINACH STUFFED CHICKEN IN CREAM SAUCE

Steps:

• Place spinach and water in a large pot over high heat. Cover and cook until spinach is wilted, 3 to 4 minutes. Drain well.
• Place chicken thighs on a flat work surface. Slice horizontally through the middle to within 1/2 inch of the other side. Open the 2 sides and spread them out like an open book.
• Place chicken thighs between 2 sheets of plastic wrap. Pound with a meat mallet until thin.
• Transfer chicken to a large plastic bag. Add soy sauce, 1/4 cup olive oil, and garlic powder. Seal and marinate in the refrigerator for at least 30 minutes.
• Melt 1 teaspoon butter in a large skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Remove from heat; stir in cooked spinach and mozzarella cheese.
• Remove chicken pieces from the marinade, letting excess marinade drip back into the bowl. Discard marinade. Place some of the spinach mixture into the center of each chicken thigh. Fold up chicken and wrap serrano ham around the outside. Secure with toothpicks.
• Mix flour and paprika together in a wide bowl. Coat each chicken piece with flour mixture.
• Heat remaining 2 teaspoons butter and 2 teaspoons olive oil in a large skillet over medium-high heat. Cook chicken until browned, 2 to 3 minutes per side. Pour in chicken stock and white wine. Reduce heat to medium. Cover and simmer, turning once, until chicken is no longer pink in the center, 25 to 30 minutes.
• Transfer chicken to a platter using tongs. Increase heat to medium-high. Scrape the bottom of the skillet to loosen browned bits of food. Stir in heavy cream, water, and cornstarch. Stir until sauce thickens and coats the back of the spoon, 3 to 5 minutes. Pour over chicken.

EGGS WITH CREAM, SPINACH, AND COUNTRY HAM

Steps:

• Preheat oven to 350°F with rack in middle.
• Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
• Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
• Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
• Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.

CHICKEN WITH PROSCIUTTO SPINACH CREAM SAUCE

Steps:

• Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.
• Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.