Atkins Creamy Spinach Soup Recipes

ATKINS CREAMY MUSHROOM SOUP

Steps:

• Melt half of the butter in a large sauce pan and saute mushrooms for about 5 minutes until done.
• Add the broths to the mushrooms and bring to a simmering boil.
• Melt the other half of the butter in a small frying pan and mix in the crushed sesame seeds.
• Gradually add several tablespoons of the broth to the sesame butter, stirring constantly.
• Stir the sesame mixture into the broths, salt and pepper to taste.
• Cook broth over low heat for 10 minutes.
• Remove from heat and stir in heavy cream until well blended.
• Serve garnished with chives.

CREAMY SPINACH SOUP

Steps:

• Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
• Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

ATKINS CREAMY SPINACH SOUP

Steps:

• In a large stockpot, melt butter over meium heat. Add onion and saute until softened, about 4 minutes. Add garlic and saute until aroma is released, about 30 seconds. Add spinach and broth and simmer 5 minutes to allow flavors to blend. Puree soup in blender and batches and return to pot. Add cream and cook until heated through. Finish with nutmeg and season to taste with salt and pepper.

CREAMY SPINACH SOUP

Steps:

• Melt the butter in a large saucepan, add the onion and garlic and fry gently for 5-6 minutes until soft. 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.
• Return to the pan and reheat. Taste and season with pepper and nutmeg. Dilute the soup with a little hot water if too thick. Ladle the soup into bowls and swirl in the cream.