Spinach And Lime Soup Food

SPINACH SOUP

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
• In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
• Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

SPINACH AND LIME SOUP

Steps:

• Preheat oven to 450°F. Toss tortilla strips and vegetable oil in large bowl to coat. Transfer strips to baking sheet. Bake until crisp, stirring occasionally, about 15 minutes.
• Bring chicken broth, cumin, and cayenne pepper to simmer in heavy large saucepan over medium heat. Add fresh spinach and cook until spinach is wilted but still bright green, about 4 minutes. Add cilantro and 3 tablespoons lime juice. Season soup to taste with salt and pepper, adding more lime juice if desired. Ladle soup into bowls, top with tortilla strips and serve.

SLOW-COOKER SPINACH BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions., In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours. , Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.