CREAM OF SPINACH SOUP
Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the cooking time is just for simmering. This spinach soup, with a touch of nutmeg and some cream, is a classic combination, and its flavor justifies that distinction.
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
CREAM OF SPINACH SOUP
Try a bowl of Cream of Spinach Soup. Flecked with spinach and mushrooms, this Cream of Spinach Soup can be served hot or cold as a first course or alongside sandwiches.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings, about 1 cup each.
Number Of Ingredients 11
Steps:
- Cook and stir mushrooms and onion in butter in medium saucepan on medium heat until tender. Add 3 cups of the milk and the seasonings. Bring just to boil, stirring frequently.
- Add potato starch to remaining 1/4 cup milk; stir until well blended. Gradually add to hot mixture in saucepan, stirring until well blended. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 min.
- Stir in remaining ingredients; cook until cream cheese is completely melted and soup is heated through, stirring frequently.
Nutrition Facts : Calories 290, Fat 20 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 660 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 12 g, Protein 11 g
CREAMY LENTIL & SPINACH SOUP WITH BACON
A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
- Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
- Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.
Nutrition Facts : Calories 479 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium
CREAMY SPINACH & POTATO SOUP
My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. -Amy Samuel, North Pole, Alaska
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 433mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
CREAM OF SPINACH SOUP
This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.
Provided by Joyce Marciszewski
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
- Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 19.1 g, Cholesterol 38 mg, Fat 12.9 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 7.9 g, Sodium 1053.3 mg, Sugar 9.4 g
CREAM OF SPINACH SOUP WITH GRILLED OCTOPUS
Provided by Michelle Karam
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the cream of spinach soup: Add the chicken broth, celery, carrots, potatoes, shallots, garlic and bell peppers to a medium pot. Bring to a boil over medium-high heat. Reduce to a simmer on medium-low heat and cook until the potatoes are tender, about 20 minutes. Strain the soup, reserving the broth and vegetables separately.
- Add the cooked vegetables, fresh spinach and heavy cream to a blender in batches and puree. Add enough of the reserved broth to the puree until it reaches the desired consistency. Add the dill if using. Season with salt and a pinch of white pepper.
- For the spinach and red pepper saute: In a saute pan, heat the olive oil until hot. Add the spinach, bell peppers, shallots, some salt and pepper and red chile flakes if using and saute until the spinach and peppers are tender, 2 to 4 minutes. Set aside.
- For the grilled octopus: Prepare a grill for medium-high heat. Clean the octopus well, removing the outer membrane from each tentacle.
- Mix together the olive oil, lemon juice, chopped dill, red chile flakes and some salt and pepper in a medium bowl. Add the octopus and let marinate for 3 to 5 minutes.
- Grill the octopus, allowing some parts to char slightly for good flavor, 8 to 12 minutes depending on the thickness of the tentacles. Do not overcook or the octopus will become chewy and dry. Set aside.
- Spoon some soup into each bowl. Lay a piece of octopus in the center, and add a dollop of the spinach and red pepper saute.
CREAM OF SPINACH & CHICKEN SOUP
Eat your greens! Canned evaporated milk, instead of cream, adds richness to this lovely spinach soup and helps save on fat and calories.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 8
Number Of Ingredients 21
Steps:
- Cut boneless skinless chicken thigh into smaller bite-size pieces.
- Heat butter with olive oil over medium high heat in soup pot.
- Add chicken and sliced mushrooms to pan. Sprinkle with paprika and sauté until chicken is cooked through. Stir occasionally. Remove from pan and keep warm.
- Melt more butter in pan. Add minced garlic, diced onion and finely sliced celery. Sauté a few minutes. Sprinkle over flour and stir so it is combined and there are no lumps. Continue to sauté on medium heat.
- Chop frozen defrosted spinach into smaller pieces using a sharp knife. Add spinach and any juices from the spinach to the soup pot. Continue to sauté on medium heat for 2-3 minutes.
- Stir in chicken broth and the can of evaporated milk. Heat over medium heat until soup comes to a boil. Reduce heat to low. Puree the soup using a stick immersion blender.
- Stir in cooked chicken, mushrooms and any juices. Season with Italian mixed herbs, salt and pepper. Heat on medium heat until very hot but do not bring to boil.
- To serve, ladle into bowls and top with a few fresh baby spinach leaves and a sprinkle of shredded old cheddar cheese. Dust with a sprinkle of sweet paprika (optional garnish).
Nutrition Facts :
CREAM OF MUSHROOM SOUP W/SPINACH & BACON CRUMBLES
I came up with this recipe as just a thought of how I would make cream of mushroom soup. Spinach and bacon seemed like a good idea and the potatoes were an afterthought. Enjoy!
Provided by William Dehn @Wfdehn
Categories Cream Soups
Number Of Ingredients 17
Steps:
- Prepare your stuff: Slice small potatoes into bite size pieces. Cut stems off of spinach and Italian parsley. Slice small onion into 1" slices. Dice one package of sliced mushrooms leaving three sliced.
- In a Med/Large pot bring 1/2 stick of butter and 2 cartons (64oz) of chicken broth or stock to a boil. Add bite size potatoes. Boil for about 12 minutes.
- Meanwhile, in a large saucepan add half a stick of butter, garlic and onion. Cook until onion is soft. Salt and pepper to taste adding diced mushrooms and one packet of mushrooms. Add olive oil and handful of parsley over mushrooms and once shrunken add the other two packages of mushrooms.
- Cook mushrooms for about ten minutes until reduced and water is almost evaporated. Add red and white wine vinegar. Reduce boiling potatoes to low heat and add bullion. Add spinach to pot when stock isn't boiling.
- Add 1/2 stick of butter and spread flour over mushrooms and stir. Once you have a roux transfer mushroom roux to pot. Continue cooking on low heat. Add one package of bacon bits and another handful of parsley. Be sure to keep some bacon bits and parsley for presentation.
- Once ingredients are all combined add 64oz of heavy cream and let simmer on low heat until thoroughly heated. Add corn starch stirring making sure no clumps are left.
CREAMED SPINACH WITH BACON
Steps:
- Cook 3 slices chopped bacon in a saucepan until crisp. Remove; discard all but 2 tablespoons drippings. Add 1 chopped small onion and 1 minced garlic clove,; cook 3 minutes. Sprinkle in 1 tablespoon flour; cook, stirring, 1 minute. Whisk in 1 1/2 cups milk,; season with salt and nutmeg,. Cook until thickened, 4 minutes. Stir in 1/2 cup shredded gruyere,, 1 pound thawed frozen chopped spinach, (squeezed dry) and the bacon. Cook 2 minutes.
CREAM OF SPINACH SOUP WITH BACON
Steps:
- * 1. Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes. * 2. Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve. *3 save some spinach for the end and add some nice small peices for added effect.
CREAM OF SPINACH SOUP WITH CRUSHED BACON CHIPS
The basis of any good soup is in the stock that makes it. However, there are constraints in the current kitchen at the café and so, some recipes have to be modified to make things easier to prepare.
Provided by KaffirLime
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in the saucepan, add onion and sauté gently for 10mins, until soft, but not coloured.
- Add the spinach to the onion, cover with a lid and cook gently for 4 minutes.
- Add flour and stir gently for 1 - 2 minutes.
- Remove from heat and gently stir in stock and milk. Bring to a boil, stirring constantly then simmer for 3 minutes Season to taste.
- Puree soup in a blender or food processor till smooth and return to pot. Bring it to a boil again. Taste and add seasoning as desired.
- Serve hot.
- Bacon: chop up 250g of bacon and fry in a non-stick pan without oil till crisp. Remove bacon bits from pan and drain on paper towels. Reserve oil and add into the soup for added smokey flavour.
Nutrition Facts : Calories 434.3, Fat 29.4, SaturatedFat 17.4, Cholesterol 79.2, Sodium 601.1, Carbohydrate 31.5, Fiber 4.5, Sugar 4.8, Protein 14.5
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- Meanwhile, in a large pot, melt the butter over medium heat. When it foams, add the onion, shallots and chopped garlic. Partially cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the flour, whisk for a minute or so, then whisk in the warm stock. Add the spinach and stir until wilted. Simmer 10 to 15 minutes. Add the lemon juice and season with salt and pepper.
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- In a large pot or dutch oven, over medium heat, heat the olive oil and butter until the butter has melted. Add the shallot and garlic and sauté until softened and fragrant.
- Add the flour and stir to combine, cooking for about a minute to get rid of the raw flour taste. Then, add the spinach and cook until wilted, about 5 minutes.
- Add the heavy cream, chicken broth, nutmeg, cayenne, salt and pepper, and cook until thickened, about 5 minutes. Add the parmesan and stir to combine. Taste for seasoning and adjust if necessary.
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