Spinach soup recipe?!
Does anyone know a recipe like this?!? I'd REALLY appreciate the recipe!!!!!! :-)
Answers: I'm looking for a specific one... It's not a creamy soup... It's vegetarian... I know it has spinach, garbanzo beans, lemon juice...and I don't remember what else... I think in a veggie stock...
Does anyone know a recipe like this?!? I'd REALLY appreciate the recipe!!!!!! :-)
LEMONY CHICKPEA AND LEAFY GREEN SOUP
Yield 4 servings
1 teaspoon Oil and/or margarine
1 small Onion; finely chopped
2 Garlic cloves or to taste; finely chopped
1 pinch Garlic salt; optional
? teaspoon Freshly ground black pepper
1 pinch Sugar; white or brown
1 teaspoon Chopped fresh basil; or herb of choice
2 cup Cooked chickpeas -15oz; see prep note
1 teaspoon Lemon zest; short julienne
Defatted broth; OR
4 cup Water; and more as needed
3 Servings vegetable bouillon; cubes or packets
1 cup Chopped fresh spinach; or green of choice
1 tablespoon Chopped fresh parsley; or more
2 tablespoon Fresh lemon juice; more or less OR lemon wedges
ADDITIONS Some might call this a "raw" soup. It's ready in under 20 minutes and tastes more "mingled" than "blended." We like that. It's restorative and refreshing to taste the greens and beans along with the seasonings, two of our favorites: fresh basil and lemon. Start the soup with softened onion and garlic and add mashed cooked garbanzo beans and broth. The leaf greens are chopped and added raw to the soup to cook up to 15 minutes. Most greens will cook that quickly, even kale when young. Try the soup with spinach, sorrel, escarole, young chard or romaine. We tested ours with a combination of spinach and sorrel. 1. PREP: After rinsing the chickpeas (garbanzo beans or ceci), transfer to a bowl and crush with a potato masher. If you prefer a smoother soup, add water while mashing the beans or puree the beans with water in a processer. 2. Heat oil(s) in 3-qt saucepan over medium. Add onion and garlic, salt and pepper and cook, stirring, until the onions are soft. Reduce the heat and add sugar and fresh basil and cook, stirring, until the basil is aromatic. 3. Add the crushed chickpeas and lemon peel; stir to combine. Then add water and bouillon; Defatted chicken or vegetable broth may be substituted. Bring just to a boil. Add the chopped spinach and simmer for 12 to 15 minutes. You may want to add water to thin the soup 4. Remove from heat. Add the parsley and stir well to warm it. Taste and adjust pepper, if necessary. Add the lemon juice or serve lemon wedges with the soup at table. Serve hot.
PER BOWL: 173 cals; 4g fat (19% cff)
Recipe adapted from "Lemony Chickpea and Escarole Soup," in SAVED BY SOUP: More than 100 Delicious Low-Fat Soups to Eat and Enjoy Every Day, by Judith Barrett (1999: Morrow). Judith's version skipped the lemon zest and basil and used more greens. She cooked the soup in 2 stages. 1) 10 to 20 minutes to mellow the flavors of chickpeas, onion, garlic and broth. Puree the result. 2) Add chopped one head escarole, chopped (6 cups); lemon juice, pepper and parsley and cook another 10 minutes. Recipe tested by Pat and Bob. Reheat well. We used SmartBalance Spread with a few drops of extra virgin olive oil; low-salt vegetable bouillon. 12/98 <>http://home.earthlink.net/~kitpath> Recipe by: Pat Hanneman, Riverside (1998 Dec) Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 04, 1999, converted by MM_Buster v2.0l.
1 1/2 tsp. corn oil
1 1/2 C yellow onions, medium diced
1/2 C sliced green onions, both green and white parts
1 3/4 C peeled Yukon Gold potatoes, medium diced
3/4 lb. cleaned spinach leaves
1 1/2 quarts vegetable stock
1/2 C heavy cream
2 1/4 tsp. kosher salt
3/4 tsp. pepper
Serves 8
In a wide skillet, heat oil and sauté onions, green onions and potatoes until onions soften. Do not brown. Add vegetable stock and stir well then bring to a
boil. Reduce heat and simmer for 15 minutes, until potatoes are soft. Add spinach and stir until leaves wilt, 1/2 minute. Remove from heat immediately -- an important step or you will lose that beautiful brilliant green color. Cool the soup to warm. Pureé in batches in the blender or food processor. Add cream and season with salt and pepper.
Tip:
It is important to cook, cool and pureé this soup very quickly!
Spinach soup
1 1/2 tsp. corn oil
1 1/2 C yellow onions, medium diced
1/2 C sliced green onions, both green and white parts
1 3/4 C peeled Yukon Gold potatoes, medium diced
3/4 lb. cleaned spinach leaves
1 1/2 quarts vegetable stock
1/2 C heavy cream
2 1/4 tsp. kosher salt
3/4 tsp. pepper
Serves 8
In a wide skillet, heat oil and sauté onions, green onions and potatoes until onions soften. Do not brown. Add vegetable stock and stir well then bring to a
boil. Reduce heat and simmer for 15 minutes, until potatoes are soft. Add spinach and stir until leaves wilt, 1/2 minute. Remove from heat immediately -- an important step or you will lose that beautiful brilliant green color. Cool the soup to warm. Pureé in batches in the blender or food processor. Add cream and season with salt and pepper.
Tip:
It is important to cook, cool and pureé this soup very quickly!
You should check out http://www.highclassrecipes.com
I saw some good soup recipes there, and you can print them in neat PDF format.