Spinatsuppe

Name: Spinatsuppe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 8 oz fresh spinach (loosely packed); 4 cup vegetable broth; 1/2 yellow onion, diced, diced; 6 oz russet potato, diced, diced; 1 tbsp unsalted butter; 1/2 cup heavy cream; 4 bacon slices, chopped; 1/16 tsp ground nutmeg; 1/4 tsp salt; 1/8 tsp black pepper; 2 tbsp garlic croutons (for garnish)

Creamy Austrian spinach soup with crispy bacon and a whisper of nutmeg. A vibrant, comforting classic.

30 minEasyServes 4210 cal/serving

AustrianSoupStovetopStandard

Ingredients

8 oz fresh spinach (loosely packed)
4 cup vegetable broth
1/2 yellow onion, diced, diced
6 oz russet potato, diced, diced
1 tbsp unsalted butter
1/2 cup heavy cream
4 bacon slices, chopped
1/16 tsp ground nutmeg
1/4 tsp salt
1/8 tsp black pepper
2 tbsp garlic croutons (for garnish)

Instructions

1

In a skillet, cook 4 chopped bacon slices until crispy. Remove, chop, and set aside, leaving 1 tbsp of drippings in the pan.
2

Add 1 tbsp unsalted butter to the bacon fat and heat over medium.
3

Saute 1/2 diced yellow onion, diced and 6 oz diced russet potato, diced for 5 minutes until the onion is translucent.
4

Pour in 4 cup vegetable broth and bring to a simmer.
5

Cook for 8-10 minutes until the potato is tender.
6

Add 8 oz fresh spinach (loosely packed) and stir gently until wilted, about 2 minutes.
7

Using an immersion blender, puree the soup until smooth.
8

Stir in 1/2 cup heavy cream and season with 1/4 tsp salt, 1/8 tsp black pepper, and 1/16 tsp ground nutmeg.
9

Simmer gently for 2-3 minutes without boiling.
10

Ladle into bowls and top with crispy bacon bits and 2 tbsp garlic croutons (for garnish). Serve hot.

Questions

Can I make Spinatsuppe dairy-free?

Yes. The dairy in this entry is 1 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Spinatsuppe gluten-free?

Yes. The gluten in this entry is 2 tbsp garlic croutons (for garnish). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Spinatsuppe keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Spinatsuppe?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Traditional Kimchi side
Cingene Pilavi salad

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