Simple Spinach Soup Food

SPINACH SOUP

Steps:

• Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
• Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
• Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
• Stir in the crème fraîche. Reheat and serve.

CREAMY SPINACH MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

SPINACH CREAM SOUP

Steps:

• Melt the butter in a medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
• Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).
• Blanch spinach: Wash well and trim tough ends while bringing a large pot of water to a boil. Prepare an ice-water bath. Salt the boiling water generously and submerge all of the spinach. Blanch 30 seconds, just until wilted and bright green, then remove spinach with a spider or slotted spoon and immediately plunge into the ice-water bath to stop the cooking, stirring to cool more quickly. Squeeze spinach with your hands to remove excess liquid.
• Working in batches (do not fill more than halfway), add spinach and veloute base into a blender and puree until smooth. (Alternatively, puree soup in a food mill, using either fine or coarse disk, a food processor, or with an immersion blender.) Pass soup through a fine sieve into a clean pot, pressing on solids with a flexible spatula to extract as much liquid as possible.
• Set pot over low heat and whisk in cream, if using. (Thin with more stock or water, if necessary.) Cream soups are the best made just before serving, especially when using green vegetables, as the soup can lose some of its vibrant color. You can make the veloute base the day before; let cool completely then refrigerate in an airtight container.
• Heat oil in a small skillet over medium heat. Add bread cubes and cook until crisp and golden brown.
• Serve soup garnished with croutons.

EASY HOMEMADE CREAM OF SPINACH SOUP

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.

FRESH AND HEALTHY SPINACH SOUP

Steps:

• Gather the ingredients.
• In a large saucepan or Dutch oven, heat the oil. Sauté the potato, onion, celery, and garlic for 5 minutes.
• Add the chicken broth and fat-free milk. Bring to a boil, cover, and simmer on low for 10 minutes.
• Stir in half of the spinach, cover, and simmer for 10 more minutes.
• Cool slightly, then transfer the soup to a blender. Work in 2 batches if necessary to keep the hot soup from overflowing the blender as you blend. Alternatively, an immersion blender can be used to blend the soup in the pot. Add the remaining fresh spinach to the soup and blend until smooth.
• Taste for seasoning and serve.

LEMONY PEA AND SPINACH SOUP

Steps:

• In a large pot, heat 1/4 cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
• Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high.
• Once it comes to a boil, add the frozen peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from heat, then stir in the spinach until wilted. Stir in the parsley.
• Working in batches, transfer to a high-power blender and purée until creamy. (A food processor or immersion blender would work as well, though may take a little longer.) Return to the pot and season to taste with salt and pepper. (Makes about 12 cups.)
• Divide among bowls. Add pasta, if using, then top with a dollop of crème fraiche. Drizzle generously - nay, recklessly! - with olive oil. Sprinkle with a pile of herbs; grate fresh lemon zest on top; and serve immediately.

SIMPLE SPINACH SOUP

Steps:

• Heat the butter/oil in a saucepan.
• Saute the onions and garlic until the onion softens.
• Add the stock and bring to a boil.
• Add the defrosted spinach, dried tarragon and white wine (if used).
• Reduce heat to a simmer for about 20 minutes.
• Just before serving you may have to use a stab-mixer to get the right consistency.
• Season with Salt and Pepper.

QUICK AND EASY CREAM OF SPINACH SOUP

Steps:

• Add olive oil to 6-quart saucepan and warm over medium-high heat.
• Add onions. Stir until the onions start to soften and become translucent (about 3-4 minutes). Add in garlic and stir until fragrant (about 1 minute).
• Add spinach leaves and 1/4 cup of broth. Mix together the greens and onions then cover for 3-4 minutes. Cook until the spinach is wilted but still bright green.
• While the spinach is wilting, mix together the remaining broth, milk, and 2 tablespoons of whole wheat pastry flour.
• When the spinach is ready, add the broth/milk/flour mixture to the spinach.
• Reduce heat to medium or medium low. Stir occasionally until the soup is warm and has thickened. Don't bring to a boil.
• Add optional cheese if desired and season to taste with salt and pepper.

SPINACH SOUP

Steps:

• Heat oil in a large pot and add onion, garlic, potato and a pinch of salt. Cook for about 5-10 minutes, stirring occasionally, until the onions are traslucent and potatoes are tender.
• Add broth and turn up the heat, and bring to a steady simmer. Add in spinach, a little at a time, and cook for 5-8 minutes or until the greens are wilted but still vibrant. Turn off the heat.
• Allow the soup to cool a bit before blending with an immersion blender or spooning it into a high-speed blender or food processor. Loosley place on the lid (do not seal) and pulse soup a few times to get it started, then blend until you have a smooth consistency. You may have to do this in batches.
• At this point, you can adjust seasonings and enjoy or add in Greek yogurt and nutmeg, and blend one more time. This adds a bit more body and flavor to the soup, but I enjoy it both ways!

SPINACH SOUP EVERYONE WILL LOVE!

Steps:

• Heat the olive oil over medium high heat and add the grated onion and carrot, stir well and sauté for about 5 minutes.
• Pour in the 5 cups of chicken or vegetable broth, bring to a boil, then lower heat, partially cover with lid and let simmer about 10-15 minutes.
• Meanwhile, in a medium sized saucepan, melt the 4 tablespoons of butter. Add the flour and stir, while cooking over medium heat. If it starts to brown, the pot is too hot. Cook for about 3 minutes, then slowly add a little of the cup of milk.
• Stir well, then add 1/2 of the milk. Once this is incorporated, add the rest of the milk, stirring constantly. It is important to always stir this white sauce or it will become lumpy, or stick to the bottom. If it does become lumpy, you can always "cure" the problem by blending the sauce with a stick blender (shhh...don't tell anyone)!
• Next, add about a cup of the carrot, onion broth to this sauce and mix well; then add the entire pot of sauce to the simmering broth, while stirring well.
• Now it's time to add the spinach. Stir well and simmer for about 2 minutes, then remove from heat and add the milk/cream. Stir well and add salt and pepper to taste. That's it! Soup's done!
• If you'd like to add a nice finishing touch and bit of crunch, you can sauté the tablespoon of butter with about 1/2 cup of sliced almonds until they brown a little. Sprinkle a little on top of each serving in the bowl and enjoy.

EASY SPINACH SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.