Zeldas Creamy Spinach Carrot Soup Food

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.

CREAMY SPINACH AND CARROT SOUP

Steps:

• in 2 quart saucepan melt butter, add onions.
• Cook over medium heat, stirring occasionally until onions are tender, 5-6 minutes.
• Stir in flour until smooth and bubbly, 1 minute.
• Stir in half and half and chicken broth.
• Add remaining ingredients.
• Continue cooking over low heat stirring occasionally until soup is heated through, 12-15 minutes.

CREAMY CARROT SOUP

Steps:

• In a large pot, saute the onion in the olive oil for a few minutes until soft and transparent.
• Add the carrots, apple and ginger to the pot.
• Just cover the vegetables with the chicken broth.
• Bring to a boil, then turn down the heat to low.
• Cover the pot, and cook until the carrots are very tender.
• This should take about 20 minutes depending on the size of the carrots.
• Using a hand held blender, puree the soup until totally creamy.
• You can also use a traditional blender, adding the soup in batches, whirling until smooth.
• If you use a traditional blender make sure you have enough broth in each batch to completely puree the carrots.
• Add some half and half if you run out of broth before the entire pot is pureed.
• Return the pureed soup to the pot.
• Add the sugar, and taste for additional seasoning.
• Add half and half to create the texture that pleases you the most.

RAW CREAM OF SPINACH SOUP

Steps:

• Purée vegetable juice, spinach, and escarole (if using) in a blender until smooth. Add remaining ingredients and pulse to combine, leaving some texture.
• Chill soup, covered, until cold, about 1 hour.

CREAMY CARROT SOUP

Steps:

• Put oil in a large, deep saucepan over medium heat. When oil is hot, add vegetables. Sprinkle with salt and pepper and stir occasionally, about 15 minutes, until carrots soften. Add beef stock and water and cook until vegetables are tender, 15 to 20 minutes.
• Use an immersion blender to puree soup in the pan, or cool the mixture slightlyand pass it through a food mill or put it in t he blender. puree until smooth, in batches if necessary.
• If serving the soup hot, gently reheat it, stirring frequently. If serving it cold, refrigerate, covered, at least 2 hours. Either way, adjust the seasoning and garnish before serving.
• In place of the carrots, try fennel, celery, parsnips, turnips,sweet potatoes or winter squash.

CARROT SOUP WITH SPINACH CHIFFONADE

Steps:

• Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.
• Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.

CREAMY SPINACH SOUP

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 (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge.)
• 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.