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
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.
CREAMY SPINACH SOUP
This is a very delicious cream of spinach soup that can be served with a few croutons on top.
Provided by Donna L Whitaker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- 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 onion 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 cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 16.7 g, Cholesterol 78.3 mg, Fat 26.7 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 16.3 g, Sodium 608.5 mg, Sugar 1.9 g
CREAMED SPINACH
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
- Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
PICKLED AND GRILLED OCTOPUS
Provided by Food Network
Categories main-dish
Time P1DT2h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Defrost the octopus by placing it in a bowl of lightly salted water in the refrigerator, until pliable or overnight. Press out the beak. Clip the eyes from the head and discard. Turn the hood inside out and discard the viscera. Wash and rinse thoroughly under cold running water.
- Preheat oven to 300 degrees. Place the octopus in a deep ovenproof pan and cover, without adding water. Place in oven and cook until the octopus is bright pink-red and feels tender, turning the octopus frequently, about 1 1/2 hours. Drain the octopus in a colander and rinse under cold running water. Rub off the skin and discard. Shake the octopus dry, rub the flesh with the coarse salt and leave to dry on a towel-lined plate or baking pan in the refrigerator, covered, at least 2 hours.
- Cut the chilled octopus into 2-inch pieces and tightly pack into a 1-quart jar.
- In a small saucepan, combine the olive oil, vinegar, oregano, bay leaves, sugar, salt and pepper, and bring to a boil. Pour the liquid over the octopus in the jar. Add the lemon pulp, and if necessary pour in olive oil until the marinade covers the octopus. Cover, cool, and refrigerate overnight, or up to 1 week.
- Remove jar from the refrigerator about 1 hour before serving.
- Preheat a grill. Skewer the octopus pieces, reserving the marinade. Grill the octopus until browned along the edges and heated through, turning once and brushing with the reserved marinade. Serve with lemon wedges.
EASY HOMEMADE CREAM OF SPINACH SOUP
This is so easy to make. I've also used broccoli and am planning to try asparagus. I love this recipe-it's so quick!
Provided by Kaarin
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan combine water and spinach.
- Cook till tender; do not drain.
- In a large saucepan melt the butter on medium low heat.
- Stir in flour until smooth.
- Whisk in hot milk and bouillon.
- Cook until beginning to thicken, then add spinach mixture.
- Season to taste.
- I sometimes add allspice instead of the garlic in the winter months.
CREAMY SPINACH SOUP
The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup
Provided by Maxine Clark
Categories Dinner, Soup
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
- Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream
Nutrition Facts : Calories 226 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.22 milligram of sodium
CREAM OF SPINACH CHEESE SOUP
Give yourself a delicious calcium boost with this cream of spinach soup. I like to serve it with a green salad. You can also add 2 cups of cubed cooked chicken, if you wish. -Maria Regakis, Saugus, Massachusetts.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the broth, spinach, onion powder and pepper. Bring to a boil. Combine flour and milk until smooth; gradually add to soup. Return to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.
Nutrition Facts : Calories 297 calories, Fat 17g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.
CREAM OF SPINACH SOUP
Serve this creamy spinach soup piping hot, with a fresh buttered baguette. Delicious! You can make a vegetarian version by using vegetable stock in place of the chicken stock. Also, you can add a dash of paprika, cayenne, or red pepper flakes if you like more spice. Note: I used a 32 oz. box of organic chicken stock, and we thought it was fine that way (we like ours with plenty of broth). But the three cups of chicken stock that the recipe calls for should work nicely if you like a thick soup, or are going to blend it. I don't have an immersion blender, but feel free to blend this soup if you prefer a smooth version.
Provided by BecR2400
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter over medium heat.
- Add the carrots and onion and saute in the butter until softened, about 3-5 minutes.
- Add the stock and bring to a boil over high heat, then add the spinach.
- Reduce heat to medium and let simmer for about 8-10 minutes, or until spinach is done.
- Whisk in the milk or cream and the seasonings and heat through briefly (about five minutes more), stirring occasionally.
- Remove from heat.
- Serve piping hot.
DELICIOUS CREAM OF SPINACH SOUP
This soup is addicting! We like it better than broccoli soup. The recipe comes from a dear friend, who was a chef.
Provided by MizzNezz
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In 3qt pan, saute onion in butter until soft.
- Stir in flour; add salt, pepper, and nutmeg.
- Blend in the milk.
- Cook, stirring on med heat until bubbly.
- Keep stirring for 1 minute.
- Stir in the spinach.
- Cook 1 minute, remove from heat.
- Serve piping hot.
Nutrition Facts : Calories 377.8, Fat 26, SaturatedFat 16, Cholesterol 79.1, Sodium 909.4, Carbohydrate 25.4, Fiber 2.8, Sugar 1.1, Protein 13.2
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