Do you have a Spinach Soup Recipe you'd like to share!?!
Answers:
I love spinach soup! The green color brightens up the meal and the taste is wonderful!
1 1/2 teaspoons olive oil
1 1/2 cups yellow onions, medium diced
1/2 cup sliced green onions, both green and white parts
1 3/4 cup peeled potatoes, medium diced
3/4 pound cleaned spinach leaves
1 quarts vegetable stock
1 cup milk
1/4 cup cream
salt to taste
3/4 teaspoon pepper
Instructions: 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, adding 1/2 cup of the milk!. Add other 1/2 cup milk, cream and season with salt and pepper!.Www@FoodAQ@Com
1 1/2 teaspoons olive oil
1 1/2 cups yellow onions, medium diced
1/2 cup sliced green onions, both green and white parts
1 3/4 cup peeled potatoes, medium diced
3/4 pound cleaned spinach leaves
1 quarts vegetable stock
1 cup milk
1/4 cup cream
salt to taste
3/4 teaspoon pepper
Instructions: 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, adding 1/2 cup of the milk!. Add other 1/2 cup milk, cream and season with salt and pepper!.Www@FoodAQ@Com
This is a very delicious cream of spinach soup that can be served with a few croutons on top!.
INGREDIENTS
450 g frozen chopped spinach, thawed
475 ml water
8 g chicken bouillon granules
85 g chopped onion
0!.7 g garlic powder
55 g butter
30 g all-purpose flour
710 ml half-and-half
salt and pepper to taste
DIRECTIONS
Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat!. Bring to a boil, then reduce heat to medium-low and simmer until spinach is tender!. Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth!. Cook for 2 minutes!. Slowly stir in half-and-half; mix until smooth!. Pour the half-and-half into the spinach, and simmer until thickened, about 10 minutes!. Season to taste with salt and pepper!.Www@FoodAQ@Com
INGREDIENTS
450 g frozen chopped spinach, thawed
475 ml water
8 g chicken bouillon granules
85 g chopped onion
0!.7 g garlic powder
55 g butter
30 g all-purpose flour
710 ml half-and-half
salt and pepper to taste
DIRECTIONS
Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat!. Bring to a boil, then reduce heat to medium-low and simmer until spinach is tender!. Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth!. Cook for 2 minutes!. Slowly stir in half-and-half; mix until smooth!. Pour the half-and-half into the spinach, and simmer until thickened, about 10 minutes!. Season to taste with salt and pepper!.Www@FoodAQ@Com
Spinach Garlic Soup
Yield: 4 servings
10 ounces fresh spinach, trimmed
4 cups chicken broth
1/2 cup onion, chopped
8 garlic cloves, minced
1/3 cup butter
1/4 cup soy flour
3/4 cup heavy cream
1/4 cup water
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
In a 5-quart Dutch oven, bring spinach, broth and carrots to a boil!. Reduce heat; simmer 5 minutes, stirring occasionally!. Remove from the heat; cool to lukewarm!.
Meanwhile, in a skillet, sauté onion and garlic in butter until onion is soft, about 5 to 10 minutes!. Add flour; cook and stir over low heat for 3 to 5 minutes!. Add to spinach mixture!.
Puree in small batches in a blender or food processor until finely chopped!. Place in a large saucepan!. Add cream, milk, pepper and nutmeg; heat through, but do not boil!.
Per Serving: 288 Cal (77% from Fat, 11% from Protein, 12% from Carb); 8 g Protein; 25 g Tot Fat; 9 g Carb; 3 g Fiber; 148 mg Calcium; 2 mg Iron; 991 mg Sodium; 72 mg Cholesterol
Www@FoodAQ@Com
Yield: 4 servings
10 ounces fresh spinach, trimmed
4 cups chicken broth
1/2 cup onion, chopped
8 garlic cloves, minced
1/3 cup butter
1/4 cup soy flour
3/4 cup heavy cream
1/4 cup water
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
In a 5-quart Dutch oven, bring spinach, broth and carrots to a boil!. Reduce heat; simmer 5 minutes, stirring occasionally!. Remove from the heat; cool to lukewarm!.
Meanwhile, in a skillet, sauté onion and garlic in butter until onion is soft, about 5 to 10 minutes!. Add flour; cook and stir over low heat for 3 to 5 minutes!. Add to spinach mixture!.
Puree in small batches in a blender or food processor until finely chopped!. Place in a large saucepan!. Add cream, milk, pepper and nutmeg; heat through, but do not boil!.
Per Serving: 288 Cal (77% from Fat, 11% from Protein, 12% from Carb); 8 g Protein; 25 g Tot Fat; 9 g Carb; 3 g Fiber; 148 mg Calcium; 2 mg Iron; 991 mg Sodium; 72 mg Cholesterol
Www@FoodAQ@Com
CREAMY GARLIC SPINACH SOUP
1/2 lb fresh spinach
2 large heads of garlic, minced
2 large onions, diced
4 medium potatoes, diced
3 cups chicken stock
2 cups heavy cream
2 large egg yolks
8 tbsp butter
Rinse spinach and shred with a knife; set aside!. Heat 6 tablespoons butter in a 2 quart soup pot and cook onion until tender!.
Add the chicken stock, and diced potatoes!. Cook on medium heat for 30 minutes!. If you like, you may allow the potatoes to disintegrate or crush them as they cook!. Add the minced garlic and spinach; simmer for another 10 minutes!.
Add the cream!. DO NOT SUBSTITUTE MILK OR HALF & HALF or the soup will be weak!. Be sure to heat WITHOUT BOILING!.
In a small bowl, add 1/2 cup of the soup to the 2 egg yolks in a stream while whisking, taking care not to curdle the yolks by adding the hot soup too quickly!.
Add the whisked mixture back into the soup pot, stirring constantly until the soup is thickened!. DO NOT BOIL!.
Add salt and pepper to taste!. Remove from heat and swirl in remaining butter!.
Serve immediately!.
OR
SPINACH SOUP
6 c!. chicken broth
3/4 soup can milk
2 tbsp!. parsley flakes
1 tbsp!. dried onion
Cheez Whiz (optional)
1 can cream of celery or mushroom soup
1/2 tsp!. pepper
2 c!. minute rice
1 (10 oz!.) pkg!. frozen, chopped spinach
Bring broth, soup, milk, onion, pepper, and parsley flakes to a near boil in saucepan!. Add rice and spinach!. Simmer, covered, for 5 minutes or until rice is tender!. May add a tablespoon of Cheez Whiz for extra flavor!. Serves 8 to 10!.
OR
SPINACH SOUP CREAM SUPREME
3 (10 oz!.) pkg!. frozen chopped spinach
1 env!. dried onion soup mix
2 c!. sour cream
1/2 c!. croutons or stuffing mix
2 tbsp!. melted butter
Cook spinach as directed and drain!. Add soup mix and sour cream!. Put in greased 1 1/2 quart casserole!. Top with croutons and drizzle with butter!. Bake at 400 degrees for 15-20 minutes!.
JMWww@FoodAQ@Com
1/2 lb fresh spinach
2 large heads of garlic, minced
2 large onions, diced
4 medium potatoes, diced
3 cups chicken stock
2 cups heavy cream
2 large egg yolks
8 tbsp butter
Rinse spinach and shred with a knife; set aside!. Heat 6 tablespoons butter in a 2 quart soup pot and cook onion until tender!.
Add the chicken stock, and diced potatoes!. Cook on medium heat for 30 minutes!. If you like, you may allow the potatoes to disintegrate or crush them as they cook!. Add the minced garlic and spinach; simmer for another 10 minutes!.
Add the cream!. DO NOT SUBSTITUTE MILK OR HALF & HALF or the soup will be weak!. Be sure to heat WITHOUT BOILING!.
In a small bowl, add 1/2 cup of the soup to the 2 egg yolks in a stream while whisking, taking care not to curdle the yolks by adding the hot soup too quickly!.
Add the whisked mixture back into the soup pot, stirring constantly until the soup is thickened!. DO NOT BOIL!.
Add salt and pepper to taste!. Remove from heat and swirl in remaining butter!.
Serve immediately!.
OR
SPINACH SOUP
6 c!. chicken broth
3/4 soup can milk
2 tbsp!. parsley flakes
1 tbsp!. dried onion
Cheez Whiz (optional)
1 can cream of celery or mushroom soup
1/2 tsp!. pepper
2 c!. minute rice
1 (10 oz!.) pkg!. frozen, chopped spinach
Bring broth, soup, milk, onion, pepper, and parsley flakes to a near boil in saucepan!. Add rice and spinach!. Simmer, covered, for 5 minutes or until rice is tender!. May add a tablespoon of Cheez Whiz for extra flavor!. Serves 8 to 10!.
OR
SPINACH SOUP CREAM SUPREME
3 (10 oz!.) pkg!. frozen chopped spinach
1 env!. dried onion soup mix
2 c!. sour cream
1/2 c!. croutons or stuffing mix
2 tbsp!. melted butter
Cook spinach as directed and drain!. Add soup mix and sour cream!. Put in greased 1 1/2 quart casserole!. Top with croutons and drizzle with butter!. Bake at 400 degrees for 15-20 minutes!.
JMWww@FoodAQ@Com