Green Schi Spinach Soup Food

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 SOUP WITH GREEN ONIONS

Steps:

• Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add green onions and sauté until just tender, about 3 minutes. Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat.
• Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. Add spinach to milk mixture. Puree soup in batches in blender. Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with dill or mint.

GREEN RUSSIAN-STYLE MEAT SOUP

Steps:

• Cut away as much fat and tough-looking parts from the meat as you can.
• Optionally, quickly brown the meat. You can add a piece or two of onion, while browning, to improve the flavor.
• Add the water and bring to the boil. Skim foam. Lower the heat, add the bay leaves, and simmer for 2-3 hours (or until the meat is tender when pierced).
• While the meat is cooking, heat the oil in a skillet. Add the onions and cook until golden and just beginning to turn brown.
• Add the flour to the onions and cook, stirring, until the onions are coated, and the flour is beginning to brown. Take off the heat.
• When the meat is done, take it out, cut it into bite-size pieces, and put back into the soup.
• Add the frozen spinach to the soup and raise heat to high. Heat to boiling, while breaking up the spinach. Lower the heat to a simmer and cook until the spinach is separated, 3-5 minutes.
• Add lemon juice and salt to taste. The soup should be slightly sour.
• Add the fried onions to the soup. Cook 1 minute.
• Pour the soup into bowls. Put into every bowl some chopped scallions (and some chopped parsley, if using) and half a boiled egg.
• Some people like to add sour cream or plain yogurt.

GREEN SQUASH SOUP

Steps:

• Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
• Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
• Blend soup using a hand immersion blender until creamy.

EGYPTIAN MOLOKHEYA (GREEN SPINACH-LIKE SOUP)

Steps:

• Fill large stock pot with water, bring to a boil, add add sliced onions, carrot and celery. Add 2 chicken bouillon cubes and whole chicken or hen, sprinkle with salt and pepper.
• Cover and cook until chicken tender approximately 1-2 hours.
• Skim fats from water, strain out vegetables, remove chicken and reserve about 4 cups of the broth in pot.
• While broth is simmering on real low, add bag of molokheya and a teaspoon of ground coriander, salt & pepper and a dash of cumin to the broth. (Easy way to get bag into pot: I've found by just snipping top of plastic bag, then holding over hot pot, and sliding the molokheya into the pot, the steam helps it slide out easy) DO NOT COVER.
• Add the chopped tomato and onion into the pot, just a little, as stated, 1 slice tomato, 1 slice onion, both chopped.
• Preparing the "tasha" (this is what makes the molokheya famous & tasty too): Put 2 tablespoons oil into small frying pan.
• Add crushed garlic, stir until a golden brown, add teaspoon ground coriander and the few smashed coriander seeds, stir until all dry and formed together.
• Drop this into pot of molokheya while hot, you should hear a "tsshhh" sound, if so you did it- congratulations!
• Continue cooking on low heat for approximately 10 minutes, its ready to serve.
• To serve: Brown the chicken in a pan full of melted butter and serve with white steamed rice with lightly fried vermicelli pieces. (I will post recipe for this simple, yet delicious rice).
• Spoon the molokheya into bowls and let your guests spoon onto rice or dip their warm pita breads into their bowls!
• *** Sometimes I prepare a red sauce to spoon into each individual bowl, or serve next to the molokheya bowls- its tangy and a good complement to this dish. Just take 3 slices onions, brown in butter, add two tablespoons of tomato paste, salt & pepper, a dash of cumin, add some red chili sauce (shaata) and water, cook for 20 minutes, tastes should be tangy, not too thick, with a bit of tanginess and heat.***.