Creamy Spinach Soup with Crispy Parmesan Tuille

ysm spinach soupWe all know that Popeye got all of his strength from eating spinach, but did you know that your eyes need spinach to keep them strong too? Spinach holds a variety of different nutrients that are incredibly beneficial for your entire body, but it packs a serious punch when it comes to protecting and keeping your eyes healthy.

Spinach is full of one of the most important nutrients for your eyes: lutein. Lutein is a pigment that helps filter out the harsh UV rays that can cause damage to the eye, especially as you get older. Lutein is also thought to be an antioxidant that will actually help heal and protect the eye from further damage. Studies have found that people with lutein-rich, spinach heavy diets have shown an increase of eye health and light sensitivity. Lutein is a nutrient that does not occur naturally in the body, and must be consumed in your diet or in supplements to reap the incredible benefits.

Spinach is incredibly versatile when it comes to incorporating it into recipes. You can use it raw in a salad, or you can even eat it wilted slightly in a salad too. It can be sautéed or turned into a rich creamy soup. Whichever ways you decide to incorporate spinach into your diet, know that your eyes will thank you for years to come!


Creamy Spinach Soup with Crispy Parmesan Tuille 


  • 4 oz. butter
  • 4 oz. flour
  • 1 large onion, diced small
  • 1/4 teaspoon red chili flakes
  • 3 garlic cloves, minced
  • 1 large bag spinach
  • 1 quart milk, your choice
  • Nutmeg
  • Kosher salt
  • Freshly ground black pepper
  • Parmesan cheese


  1. In a pot combine butter, flour, onion, chili flakes and garlic. Cook on medium heat until fragrant and flour is properly cooked.
  2. Add milk and cook until thickened. This will occur after milk comes to simmer.
  3. At this point you can choose to either have a silky smooth soup, or a beautiful soup that has individual spinach leaves floating throughout. If you want a smooth soup, add all of the spinach to the soup, and allow to cook. Then using an immersion blender, or your countertop blender, puree until perfectly smooth. If you want a soup with more texture, lend the soup before you add the spinach, this will smooth out your onions, garlic, etc., before adding your spinach leaves to beautifully float and suspend themselves in your soup.
  4. Season the soup with a dash of freshly grated nutmeg. This will bring out the delicious flavors of the spinach. Season with salt and pepper.
  5. Adjust the thickness of the soup as needed with either water or extra milk you have available.
  6. Make the parmesan tuille by adding finely ground parmesan cheese to a cookie sheet that has either wax paper or a sil pat. Arrange the cheese in a thin layer either freehand or using a round cookie cutter for the perfect circle tuille. Add to oven at 375 degrees and cook until golden brown and crisp (about 8 to 12 minutes). Allow tuille to cool on baking sheet and remove with offset spatula.
  7. Serve soup in a large bowl, and top each soup with a deliciously crisp parmesan tuille that will perfectly compliment the flavors of your soup!