CREAMY PARMESAN SPINACH
This recipe, from Priscilla Gilbert of Indian Harbour Beach, Florida, combines fresh baby spinach with a delicious, creamy Parmesan cheese sauce. Crushed croutons top it off and give the side dish a wonderful crunch.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.
Nutrition Facts : Calories 275 calories, Fat 23g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 444mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
CREAMY SPINACH SOUP
Make and share this Creamy Spinach Soup recipe from Food.com.
Provided by LilPinkieJ
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine spinach, potato, scallions, garlic, diluted broth, pepper, and salt.
- Cover and bring to a boil over high heat. Then reduce heat to medium-low, and simmer until potato is tender, about 15 minutes.
- Transfer solids to a food processor or blender, and process to a smooth puree.
- Return puree to saucepan. Stir in milk and butter, and warm soup over medium heat, stirring frequently.
- Ladle soup into bowls and sprinkle with Parmesan.
Nutrition Facts : Calories 129.4, Fat 5, SaturatedFat 2.8, Cholesterol 13.3, Sodium 562.2, Carbohydrate 14.3, Fiber 2.3, Sugar 1.4, Protein 8
SPINACH SOUP WITH PARMESAN CREAM
Make and share this Spinach Soup With Parmesan Cream recipe from Food.com.
Provided by MandiesRecipes
Categories One Dish Meal
Time 50m
Yield 6 bowls of soup, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
- Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
- Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
- Add the spinach and remove from heat.
- Blend the Parmesan cheese and sour cream together and set aside.
- Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
- Serve the soup in bowls with a dollop of Parmesan cream.
Nutrition Facts : Calories 123.8, Fat 3.6, SaturatedFat 1.3, Cholesterol 4.4, Sodium 179.6, Carbohydrate 17.1, Fiber 2.6, Sugar 2.6, Protein 7.6
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.
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5/5 (3)Total Time 40 minsCategory SoupCalories 270 per serving
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4.4/5 (149)Estimated Reading Time 4 minsServings 4Total Time 20 mins
- In a large pot or dutch oven, over medium heat, heat the olive oil and butter until the butter has melted. Add the shallot and garlic and sauté until softened and fragrant.
- Add the flour and stir to combine, cooking for about a minute to get rid of the raw flour taste. Then, add the spinach and cook until wilted, about 5 minutes.
- Add the heavy cream, chicken broth, nutmeg, cayenne, salt and pepper, and cook until thickened, about 5 minutes. Add the parmesan and stir to combine. Taste for seasoning and adjust if necessary.
- If the soup is not thick enough, you can dissolve a bit more flour into some broth or heavy cream and add that mixture to the pot. Continue cooking until the soup is as thick as you'd like.
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