Cold Spinach Soup Food

COLD SPINACH SOUP

Steps:

• Heat oil in a large skillet and sautee the onion until soft but not brown. Add the spinach and basil and cook for a minute or two, until the greens are wilted. Stir in the chicken stock.
• Puree this mixture in a blender or a food processor. Stir in the half and half and allow to cool to room temperature.
• Stir in the yogurt and season to taste with salt and pepper. Refrigerate until ready to serve.
• Before serving re-season soup if necessary. Decorate by floating basil leaves on the surface.

CHILLED LENTIL SOUP WITH SPINACH

Steps:

• In large stock pot, heat olive oil and sauté onion, celery, and garlic until limp.
• Add lentils and broth; bring to a boil.
• Reduce heat and simmer, covered, 1 hour or until lentils are tender.
• Cool slightly.
• Using blender, puree soup in batches; return to stock pot.
• Rinse spinach in colander and squeeze out as much moisture as possible.
• Add spinach to soup, stirring to combine completely.
• Place in non-reactive (glass or plastic) container and chill, covered, in refrigerator.
• Serve cold or at room temperature.

COLD SPINACH SOUP

Steps:

• Wash spinach and place in a large skillet with the adhering water. Cover. Cook over medium heat for 10 minutes, stirring once or twice, just until wilted. Drain. Place the spinach and the dill in a food processor and process until finely chopped.
• Scrape mixture into a metal bowl. Stir in scallion, pickles, beer, horseradish, water and salt.
• If using sorrel, heat the butter in a large skillet over medium heat until just melted. Add the sorrel and cook 4 to 5 minutes, or until color turns. Remove from heat. Stir sorrel, 1 1/2 cups sour cream and 1 1/2 cups heavy cream into spinach mixture. If not using sorrel, stir in 1/2 cup yogurt instead of heavy cream and 1/2 cup sour cream. Refrigerate until cold. Just before serving, stir in vinegar. Add more salt if needed.

COLD CUCUMBER AND SPINACH SOUP

Steps:

• Melt butter in large saucepan over medium heat.
• Add onion,potato and leek;reduce heat, cover and cook about 5 minutes.
• Add chicken stock,parsley, salt and pepper and bring to a boil.
• Reduce heat and simmer 20 minutes.
• Let cool, then puree in blender until smooth; chill thoroughly.
• Add remaining ingredients, except avacado and puree until smooth.
• Chill; taste and adjust seasoning.
• Just before serving,peel,seed and dice avocado and stir into soup.

SPINACH SOUP

Steps:

• Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
• Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
• Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
• Stir in the crème fraîche. Reheat and serve.

EASY SPINACH SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

SPINACH SOUP

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
• In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
• Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.