SPINACH SOUP EVERYONE WILL LOVE!
A very tasty spinach soup that everyone will love!
Provided by adapted by Christina Conte
Categories Soups
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 477 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 30 grams fat, Fiber 6 grams fiber, Protein 36 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 bowl, Sodium 808 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
SPINACH SOUP
Provided by Ree Drummond : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 10
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 SOUP
A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze
Provided by Caroline Hire - Food writer
Categories Lunch, Soup
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium
SPINACH SOUP CUAUHTEMOC
Number Of Ingredients 11
Steps:
- 1. In a small skillet, heat the oil until it shimmers. Fry the tortilla squares in the hot oil over medium-high heat golden brown and crisp, about 1 minute. Drain on paper towels, and set aside. 2. Spoon about 2 tablespoons of the same hot oil into a 2-quart saucepan. Add the onion and garlic. Cook over medium heat until softened, about 3 minutes. Add the tomatoes, and cook, stirring, until the mixture is nearly dry, 2 to 3 minutes. 3. Add the broth and bring to a boil. Add the spinach, cilantro, red pepper, salt, and black pepper. Reduce the heat to medium-low and simmer until the spinach is tender and the flavors blend, about 10 minutes. Divide the crisp tortilla squares among 4 soup bowls and ladle the hot soup into the bowls. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
EASY SPINACH SOUP
This recipe is for a yummy spinach soup with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.
Provided by JULBREN1020
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 18m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 17 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 1067 mg, Sugar 2.6 g
POTATO SPINACH SOUP
Make and share this Potato Spinach Soup recipe from Food.com.
Provided by Dancer
Categories Potato
Yield 1 batch
Number Of Ingredients 10
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.
SPINACH SOUP CUAUHTEMOC
Number Of Ingredients 11
Steps:
- 1. In a small skillet, heat the oil until it shimmers. Fry the tortilla squares in the hot oil over medium-high heat golden brown and crisp, about 1 minute. Drain on paper towels, and set aside. 2. Spoon about 2 tablespoons of the same hot oil into a 2-quart saucepan. Add the onion and garlic. Cook over medium heat until softened, about 3 minutes. Add the tomatoes, and cook, stirring, until the mixture is nearly dry, 2 to 3 minutes. 3. Add the broth and bring to a boil. Add the spinach, cilantro, red pepper, salt, and black pepper. Reduce the heat to medium-low and simmer until the spinach is tender and the flavors blend, about 10 minutes. Divide the crisp tortilla squares among 4 soup bowls and ladle the hot soup into the bowls. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CREAMY SPINACH SOUP
The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup
Provided by Maxine Clark
Categories Dinner, Soup
Time 1h15m
Number Of Ingredients 10
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
Nutrition Facts : Calories 226 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.22 milligram of sodium
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