Creamed Spinach Soup With Pine Nuts Food

SPINACH AND PINE NUTS

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

CREAM OF SPINACH SOUP

Steps:

• Sauté the onion: In a large saucepan over medium heat, sauté onion in butter for 4 minutes or until translucent.
• Build the soup: Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
• Purée the soup and add the half and half: Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half and half, salt, and pepper.
• Whisk in the sour cream: Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated. This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

CREAMED SPINACH WITH HONEY GLAZED PINE NUTS

Steps:

• In a small sauté pan heat 1 tbsp of olive oil on MEDIUM, add pine nuts (be careful they burn quickly! Make sure you are constantly watching and stirring them). Toast lightly (about 1 minute) remove from heat and add 1 tbsp honey. Transfer to a small bowl and let pine nuts cool.
• Add 1 tbsp of olive oil to the small sauté pan. Add onions and garlic. Fry until translucent (do not brown). Sit onions/garlic to the side to cool.
• On MEDIUM heat, add 1/4 cup butter to a large saucepan. Once butter has melted add the flour, salt, pepper and nutmeg. Cook for about 1 minute.
• Slowly add milk to butter/flour mixture, stirring constantly until you have a thick sauce. Add the cubed cream cheese and stir until melted.
• Add the onion/garlic mixture to the cream sauce.
• Add the 2 packages of well drained frozen chopped spinach to the cream sauce. Stir to combine and cook for approx 3-4 minutes on MEDIUM.
• Once spinach mixture is heated completely through, stir in Asiago cheese and remove from heat.
• Transfer creamed spinach to a serving dish.
• Spoon honey glazed pine nuts over the creamed spinach and serve immediately.

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Steps:

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CREAMED SPINACH SOUP WITH PINE NUTS

Steps:

• Saute onions and garlic in olive oil until translucent.
• Add remaining ingredients except for almond milk.
• Bring to a boil, and then turn down to a simmer for 20 minutes.
• Blend with an immersion blender or regular blender in batches. Return to the pot.
• Stir in almond milk and simmer for an additional 5 minutes.
• Season to taste. Garnish with pine nuts and homemade croutons.

CREAM OF SPINACH SOUP

Steps:

• Prepare soup mix according to package directions. Stir in spinach. Cover and simmer for 2 minutes. Remove from the heat; stir in sour cream and nutmeg. Garnish with lemon slices.

SPINACH WITH PINE NUTS

Steps:

• Place olive oil, garlic, and water in a skillet on medium high heat.
• Once skillet is hot, add spinach. Sprinkle with salt and black pepper. Stir and cook until spinach is wilted.
• Adjust heat to low or simmer. Add pine nuts. Cook covered for 1 minute. Add red pepper flakes, if desired. Cook one minute more.
• Enjoy!

BRUSSELS SPROUTS WITH PINE NUTS

Steps:

• In a large skillet, melt 1 tablespoon butter.
• Add nuts and stir for 3 minutes or until golden brown.
• Place nuts in a bowl and set aside.
• Melt 1 tablespoon butter in same skillet.
• Add brussels sprouts; stir 1 minutes.
• Add broth; cover and simmer on medium heat for about 7 minutes or until Brussels sprouts are almost tender.
• Uncover and simmer until broth evaporates.
• Using a wooden spoon, push Brussels sprouts to the sides of the skillet.
• Melt 1 tablespoon butter in the center of the skillet.
• Add shallots; cook stirring frequently until tender.
• Stir in marjoram and cream.
• Simmer until sprouts are coated with cream, stirring frequently.
• Season with salt and pepper.
• Add half of pine nuts and mix well.
• Transfer Brussels sprouts to serving dish.
• Sprinkle with remaining pine nuts.

CREAMY SPINACH SOUP

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

SPINACH WITH PINE NUTS & GARLIC

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

CREAM OF SPINACH SOUP

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.