Spinach And Radish Soup Food

SAUTEED RADISHES WITH SPINACH

Steps:

• Cook 2 bunches trimmed and halved radishes and 1 sliced red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in 5 ounces baby spinach, the juice of 1/2 lemon and a pinch each of salt and pepper; cook until wilted, about 1 minute.

SPINACH AND LONG WHITE RADISH SOUP

Steps:

• 1 - Toss beef, celery, juniper and ca. 1 teaspoon of salt into a pressure cooker, pour in water, and cook for 20 minutes. In the meantime prepare the rest of ingredients. 2 - Heat oil in the skillet, add potatoes and onion, fry stirring for 3 to 4 minutes, then add radish and spinach, continue for about 2 minutes. 3 - Transfer all from the pressure cooker to the pot excluding scums. Add green pepper, tarragon and all from the skillet. Cook for 8 to 10 minutes. At the end stir in the lemon juice, turmeric, salt if needed and ground pepper. 4 - Serve with hard boiled eggs, which you may add less than I did.

SPINACH AND VEGETABLE SOUP WITH RADISHES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Keep warm.
• Place carrots and cabbage into a separate pot with water to cover.
• Place yucca into another pot and fill with water to cover. Bring to a boil, cover and cook until tender, about 15 minutes. Transfer soft yucca to carrot-cabbage pot. Stir in zucchini. Toss in cilantro leaves. Add additional water as needed to cover and bring to a boil; stir in chicken bouillon cubes and turmeric. Reduce heat and let simmer until all vegetables are soft, 10 to 15 minutes.
• Divide soup between serving bowls. Add spinach, top with radishes, and place lemon slices on the sides of the bowls.

SPINACH AND RADISH SOUP

Steps:

• In a large soup kettle, bring broth to a boil.
• Stir in ginger, sugar, pepper and vinegar.
• Stir in scallions.
• Stir in radishes and spinach.
• Return to almost a boil and cook about 5 minutes.
• Stir in shrimps.
• Simmer for five minutes more.
• Remove from heat and let stand for 5-6 minutes.

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.

CURRIED SPINACH SOUP

Steps:

• Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
• Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
• Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
• Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

CELERY & SPINACH SOUP

Steps:

• SOUP: Melt butter in a large pot; cook onion& apple until softened.
• Add celery, celery root, vinegar& stock and bring to a boil.
• Add potato& simmer for 40 minutes.
• Stir in the spinach, simmer for a minute & puree in a blender.
• Season to taste & set aside.
• CROUTONS: Preheat oven to 400F.
• Combine bread cubes & oil in a large bowl; mix well.
• Place on a baking sheet & bake for approximately 6 minutes.
• Remove from oven & set aside.
• CHEESE: Mix all ingredients in a small bowl.
• SERVE: Reheat soup & pour into dishes.
• Add 5 croutons to each bowl - top with about 1 tbsp of goat cheese.