Pureed Spinach Potato Soup Food

POTATO SPINACH SOUP

Steps:

• Melt butter in a pan.
• Add onions and celery.
• Cover and cook until tender - about 15 minutes.
• Stir occasionally.
• Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
• Simmer 30 minutes.
• Add spinach cook 2 minutes.
• Then add cream.
• Top with grated cheese if desired.

PUREED SPINACH-POTATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
• Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
• Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.

CREAMY SPINACH & POTATO SOUP

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.

CREAM OF SPINACH SOUP

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.

SPINACH POTATO SOUP

Steps:

• In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

POTATO, LEEK, AND SPINACH SOUP

Steps:

• Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
• Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
• Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
• Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.

CHICKEN, SPINACH, AND POTATO SOUP

Steps:

• Bring chicken thighs, chicken stock, and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low, and continue simmer in until the chicken is no longer pink in the center, about 20 minutes. Remove the chicken thighs, and set aside to cool. Reserve the broth.
• While the thighs are cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the potatoes, then strain the reserved cooking liquid into the pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes are tender, about 25 minutes.
• Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the garbanzo beans, spinach, and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.

SPINACH, PEA AND POTATO SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with toasted walnuts.

PUREED SPINACH AND SWEET PEA SOUP WITH FRESH MINT CREAM

Steps:

• Saute onions in the butter in a large soup pot over high heat, stirring occasionally to prevent onions from sticking until they begin to soften about 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. Stir in spinach and saute until wilted about 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.
• Using a food processor puree soup in small batches (use a second bowl to pour puree in until all soup is pureed). Place puree back into pot, add cream and bring to simmer over low heat.
• To serve, ladle soup into 4 large bowls and top with about 3 tablespoons of the fresh mint cream.
• In a bowl, using a whisk, combine all ingredients until smooth.

PUREED SPINACH-POTATO SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
• Pour the sherry, broth, and 2 cups water into the pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until the potatoes are very tender, about 15 minutes.
• Stir the spinach into the pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree the soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill the jar more than halfway. Return the mixture to the saucepan.) Season with salt and pepper, and serve.

CREAMY SPINACH AND POTATO SOUP

Steps:

• To 5 cups of vegetable stock add the spinach, potatoes, and milk.
• Cook on medium heat until begins to bubble slightly.
• Transfer to blender in two or three batches and puree. Then return to pot.
• Add corn, cheese, and spices. Cook about 10 more minutes, stirring often.
• Allow to cool slightly before serving.

PUREED MIXED VEGETABLE SOUP

Steps:

• Sweat aromatics Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until softened and translucent, about 3 minutes.
• Add base vegetables and stock Add potato, broccoli, and carrots along with enough stock (or water) to just cover. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes. Add spinach and continue cooking until vegetables can easily be mashed with the back of a wooden spoon, about 5 minutes more.
• Puree Reserve 1 cup liquid for thinning soup. Puree the rest of the contents in a blender, food processor, or food mill, working in batches as necessary (do not fill blender or processor more than halfway, and cover the lid with a kitchen towel while machine is running).
• Finish soup Return puree to clean pot, and set over low heat; whisk in cream (or buttermilk), if using, and add enough reserved liquid to thin soup to desired consistency. Season with salt and pepper. Serve immediately, or let cool completely, then refrigerate in a covered container. Reheat over moderate heat, just to warm through, thinning with more liquid as necessary.
• FOLLOW THE BASIC RECIPE, adding 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander when sweating the aromatics and using 1 pound cauliflower (1 head), trimmed and cut into 1-inch pieces and the same amount of potato for the base vegetables. Proceed with the recipe to simmer and puree. Serves 6.
• TO MAKE THE SOUP, FOLLOW basic recipe to sweat the aromatics, then add 1 can (28 ounces) whole peeled tomatoes or 2 pounds fresh tomatoes, blanched and peeled (page 381), as the base vegetable, and 1 1/2 cups stock or water. Proceed with recipe, simmering tomatoes 10 minutes (they should be soft and beginning to fall apart). Puree and finish with heavy cream, if desired. (serves 4)
• FOLLOW THE BASIC RECIPE, sweating 1 piece (1 inch) fresh ginger, peeled and thinly sliced, along with the onion and 1 small clove garlic. Then add 1 1/2 pounds carrots (8 medium), peeled and cut into 1/2-inch-thick rounds, as the base vegetable, and 4 cups water. Proceed with recipe to simmer and puree. Do not finish with cream or buttermilk. (serves 4)
• FOLLOW THE BASIC RECIPE, sweating 3 medium leeks, white and pale-green parts only cut into 1/2-inch-thick half-moons (2 1/4 cups) and washed well (page 32), for aromatics, then adding 1 1/2 pounds russet potatoes (2 large), peeled and cut into 1-inch chunks (4 cups), for the base vegetable, and 3 1/2 cups stock or water. Proceed with recipe, simmering for about 15 minutes, then remove from heat. Puree, then add 3/4 cup each heavy cream and buttermilk. Thin with water or stock to reach desired consistency. Cool soup completely before refrigerating in an airtight container, up to 3 days; thin with stock or water as necessary before serving. (serves 6)
• FOLLOW THE BASIC RECIPE, omitting garlic and sweating 1 Bosc pear, peeled, cored, and quartered, along with the onion. Then add stock or water and use 1 1/4 pounds winter squash (butternut, acorn, or kabocha), peeled, seeded, and cut into 1-inch chunks, for the base vegetable, and proceed with recipe to simmer until tender and puree. Finish with 1/2 cup buttermilk, if desired. (serves 4 to 6)
• FOLLOW THE BASIC RECIPE to sweat the aromatics, then add 3 1/2 cups stock or water and bring to a boil. For the base vegetables, add 2 pounds fresh green peas, shelled (2 cups), and return to a boil, then reduce to a simmer and cook until bright green and tender, 2 to 3 minutes. Then stir in 1 pound (2 bunches) fresh flat-leaf spinach (in batches if necessary, stirring until each is wilted) and cook until wilted, 2 to 3 minutes. Puree and finish, thinning with water as desired, then season with 2 teaspoons fresh lemon juice along with salt and pepper. (serves 4)