Mexican Cream of Spinach Soup – Crema de Espinacas


  • 100 Grams Pecan Halves
  • 2 Medium White Potatoes
  • 2 Tablespoons Vegetable Oil
  • 1 Medium White Onion, coarsely chopped
  • 3 Garlic Cloves, minced
  • 24 Sprigs Fresh Cilantro, washed
  • 2 Large Bunches (about 1/3 Kilo) Fresh Spinach Leaves, washed
  • 1 Liter Chicken or Vegetable Broth
  • Freshly Ground Black Pepper, to taste
  • Sea Salt, to taste
  • Ground Clove, to taste
  • Pinch of Nutmeg
  • 1 Cup Half-and-Half, Milk, or Light Sour Cream


Cube potatoes, place in a small saucepan, and just cover with water.

Bring to a boil, reduce heat, and simmer until potatoes are soft. Drain, set aside to cool, and peel.

Place pecan halves on a foil-lined broiler pan.

Place in the oven at about 375 degrees Fahrenheit and toast, about 5 minutes or so. Remove and set aside to cool.

Set a medium-sized pot over medium heat and add the oil. Add the onion and garlic and sauté until tender.

Add the cilantro and spinach.

Sauté until wilted, about 3 minutes, stirring to cook evenly.

Remove from heat and allow to cool.

Place about half of the potatoes, pecans, and spinach mixture in a blender. Add about 500 ml of the chicken or vegetable broth.

Blend until smooth.

Pour into the same pot. Repeat with the remaining half of the potatoes, pecans, and spinach mixture.

Season to taste with pepper, salt, clove, and nutmeg. Bring to a boil, reduce heat, and simmer about 5 minutes. Add the Half-and-Half, milk, or light sour cream and stir to combine thoroughly. You also might need to add another 1/2 Cup or so of hot water depending on the consistency you want.

Remove from heat and serve hot. Garnish with sour cream as desired.

Recipe Posted by Lindsay

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